Fresh Pasta Primavera

Fresh Pasta Primavera

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Though it typically has asparagus and peas, there’s no requirement for which spring vegetables are in this classic dish. We added fresh spring spinach, teeny radishes, and green garlic, the young, mild garlic stalk that looks like a leek or scallion. At the last minute, we put in herbs like opal basil, a clove-scented purple basil, and chervil, the delicate parsley lookalike with a faint licorice flavor. You’ve never had a pasta primavera like this one.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Fresh Pasta Primavera
Title
  • 1 bunch Chervil
  • 1 bunch Asparagus
  • 1 bunch Opal Basil
  • 1 bunch Spinach
  • 1 Lemon
  • 1 stalk Green Garlic
  • 4 oz English Peas
  • 1 bunch Baby Radishes
  • 8 oz Fresh Chitarra
  • ½ cup Heavy Cream
  • ¼ cup Parmesan Cheese
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare your ingredients:
1 Prepare your ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Pick the chervil leaves off the stems. Cut off the woody ends of the asparagus, then cut the spears on an angle into 1-inch lengths. Pick off the basil leaves and roughly chop them. Cut off the thick stems of the spinach and roughly chop the leaves. Using a peeler or paring knife, remove just the yellow lemon peel, then finely chop the peel to make zest (or use a citrus grater). Cut off the root of the green garlic and thinly slice the rest. Shell the peas. Roughly chop the green radish tops and leave the radishes whole.
Cook the vegetables:
2 Cook the vegetables:
In a large pan heat some olive oil medium until hot. Add the green garlic and cook for about 30 seconds, or until fragrant, stirring. Add the peas, asparagus, radishes, green radish tops, and spinach. Cook 1 to 3 minutes, stirring until the spinach is wilted. Season with salt and pepper.
Make the sauce:
3 Make the sauce:
Add the cream, half the Parmesan cheese, and the lemon zest to the pan with the vegetables. Simmer the sauce 1 to 2 minutes, or until slightly thickened.
Boil the pasta & add it to the sauce:
4 Boil the pasta & add it to the sauce:
While the vegetables cook, add the pasta to the pot of boiling water. Cook 3 to 4 minutes, or until it’s almost fully cooked. Reserve about ½ cup of the pasta’s cooking water, then transfer the cooked pasta and the reserved cooking water to the pan with the vegetables and creamy sauce. Cook 1 to 2 minutes longer, stirring so the pasta can finish cooking and absorb some more liquid. Season with salt and pepper to taste. Remove from the heat. Divide the pasta between 2 plates. Garnish with the opal basil, chervil, and remaining Parmesan cheese. Enjoy!

Tips from Home Chefs

Get Plans

Fresh Pasta Primavera

Prepare your ingredients:
1 Prepare your ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Pick the chervil leaves off the stems. Cut off the woody ends of the asparagus, then cut the spears on an angle into 1-inch lengths. Pick off the basil leaves and roughly chop them. Cut off the thick stems of the spinach and roughly chop the leaves. Using a peeler or paring knife, remove just the yellow lemon peel, then finely chop the peel to make zest (or use a citrus grater). Cut off the root of the green garlic and thinly slice the rest. Shell the peas. Roughly chop the green radish tops and leave the radishes whole.
2 Cook the vegetables:
In a large pan heat some olive oil medium until hot. Add the green garlic and cook for about 30 seconds, or until fragrant, stirring. Add the peas, asparagus, radishes, green radish tops, and spinach. Cook 1 to 3 minutes, stirring until the spinach is wilted. Season with salt and pepper.
Cook the vegetables:
Make the sauce:
3 Make the sauce:
Add the cream, half the Parmesan cheese, and the lemon zest to the pan with the vegetables. Simmer the sauce 1 to 2 minutes, or until slightly thickened.
4 Boil the pasta & add it to the sauce:
While the vegetables cook, add the pasta to the pot of boiling water. Cook 3 to 4 minutes, or until it’s almost fully cooked. Reserve about ½ cup of the pasta’s cooking water, then transfer the cooked pasta and the reserved cooking water to the pan with the vegetables and creamy sauce. Cook 1 to 2 minutes longer, stirring so the pasta can finish cooking and absorb some more liquid. Season with salt and pepper to taste. Remove from the heat. Divide the pasta between 2 plates. Garnish with the opal basil, chervil, and remaining Parmesan cheese. Enjoy!
Boil the pasta & add it to the sauce:
Browse Steps
1 of 4