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Fresh Chestnut Pasta Fill 1 Created with Sketch.

with Brussels Sprouts, Ghee & Poppy Seeds

  • icon_cook Created with Sketch.
    Cook Time
    mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 670 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this recipe, we’re celebrating the season by using chestnuts two ways. This fresh pasta is made with ground chestnuts, giving it unique flavor and texture. And in the pasta sauce, we’re combining vegetables, chestnuts and ghee (a type of clarified butter popular in traditional Indian cuisine). The result is a delightful, crunchy and incredibly flavorful dish that’s perfect for the season.

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ingredients
Fresh Chestnut Pasta with Brussels Sprouts, Ghee & Poppy Seeds
Title
tried-and-true
kitchen tools
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tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Roughly chop the chestnuts. Cut off and discard the root ends of the Brussels sprouts. Remove and discard the tough, outer leaves; pick off the remaining leaves until you reach the core of the sprout. Discard the core; place the leaves in a bowl. Quarter the carrots lengthwise. Remove and discard the root and upper, dark-green leaves of the leek. Halve the leek lengthwise; thoroughly rinse between the layers. Thinly slice the leek crosswise. Pick the parsley and mint leaves off the stems; discard the stems. Roughly chop the parsley leaves.

Cook the carrots & leek:
2 Cook the carrots & leek:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the carrots; season with salt and pepper. Cook, stiring occasionally, 3 to 4 minutes, or until browned and slightly tender. Add the leeks and ½ cup of water; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until the water has evaporated and the leek has softened. Transfer to a plate and set aside. Wipe out the pan.

Cook the chestnuts & Brussels sprouts:
3 Cook the chestnuts & Brussels sprouts:

In the same pan used to cook the carrots and leeks, melt half the ghee on medium heat. Once melted, add the chestnuts and Brussels sprout leaves; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the Brussels sprout leaves are bright green and the chestnuts are warmed through. Stir in the cooked carrots and leek; season with salt and pepper.

Cook the pasta & add it to the sauce:
4 Cook the pasta & add it to the sauce:

While the chestnuts and Brussels sprouts cook, add the pasta to the pot of boiling water. Cook 2 to 3 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ½ a cup of the pasta water and drain the pasta thoroughly. Transfer the cooked pasta directly to the pan of vegetables. Add ¼ cup of the reserved pasta water and cook, stirring occasionally, 1 to 2 minutes, or until the pasta is coated in the sauce. (If the sauce seems dry, slowly add the remaining reserved pasta water until you achieve your desired consistency.) Remove from heat.

Finish & plate your dish:
5 Finish & plate your dish:

Off the heat, add the poppy seeds, Parmesan cheese and remaining ghee to the pan of pasta; stir until well combined. Season with salt and pepper to taste. Divide the pasta between 2 dishes. Garnish with the mint, parsley and granulated honey. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Roughly chop the chestnuts. Cut off and discard the root ends of the Brussels sprouts. Remove and discard the tough, outer leaves; pick off the remaining leaves until you reach the core of the sprout. Discard the core; place the leaves in a bowl. Quarter the carrots lengthwise. Remove and discard the root and upper, dark-green leaves of the leek. Halve the leek lengthwise; thoroughly rinse between the layers. Thinly slice the leek crosswise. Pick the parsley and mint leaves off the stems; discard the stems. Roughly chop the parsley leaves.

2 Cook the carrots & leek:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the carrots; season with salt and pepper. Cook, stiring occasionally, 3 to 4 minutes, or until browned and slightly tender. Add the leeks and ½ cup of water; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until the water has evaporated and the leek has softened. Transfer to a plate and set aside. Wipe out the pan.

Cook the carrots & leek:
Cook the chestnuts & Brussels sprouts:
3 Cook the chestnuts & Brussels sprouts:

In the same pan used to cook the carrots and leeks, melt half the ghee on medium heat. Once melted, add the chestnuts and Brussels sprout leaves; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the Brussels sprout leaves are bright green and the chestnuts are warmed through. Stir in the cooked carrots and leek; season with salt and pepper.

4 Cook the pasta & add it to the sauce:

While the chestnuts and Brussels sprouts cook, add the pasta to the pot of boiling water. Cook 2 to 3 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ½ a cup of the pasta water and drain the pasta thoroughly. Transfer the cooked pasta directly to the pan of vegetables. Add ¼ cup of the reserved pasta water and cook, stirring occasionally, 1 to 2 minutes, or until the pasta is coated in the sauce. (If the sauce seems dry, slowly add the remaining reserved pasta water until you achieve your desired consistency.) Remove from heat.

Cook the pasta & add it to the sauce:
Finish & plate your dish:
5 Finish & plate your dish:

Off the heat, add the poppy seeds, Parmesan cheese and remaining ghee to the pan of pasta; stir until well combined. Season with salt and pepper to taste. Divide the pasta between 2 dishes. Garnish with the mint, parsley and granulated honey. Enjoy!