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Fresh Pasta with Arugula Pesto, Fingerling Potatoes Fill 1 Created with Sketch.

& Green Beans

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

The word pesto comes from the Italian word “pestare” which means to crush or pound, since pesto is traditionally made in a mortar and pestle. Here the pesto is made with arugula instead of the usual basil in this take on a dish called “Trenette al Pesto” from Italy’s northwest region of Liguria.

fresh
ingredients
Fresh Pasta with Arugula Pesto, Fingerling Potatoes  & Green Beans
Title
  • 6 oz Fingerling Potatoes
  • 3 oz Green Beans
  • 1 clove Garlic
  • 3 oz Baby Arugula
  • 1½ Tbsps Pine Nuts
  • 8 oz Fresh Tagliatelle
  • ¼ cup Parmesan Cheese
tried-and-true
kitchen tools
step-by-step
instructions
Prepare your ingredients:
1 Prepare your ingredients:
Heat a large pot of salted water to boiling on high. Slice the potatoes horizontally into discs. Trim the green beans and cut them into 1-inch pieces. Peel and finely chop the garlic, then, using the side of a knife, mash it into a paste. Very finely chop the arugula with the pine nuts.
Make the pesto:
2 Make the pesto:
While the water comes to a boil, in a large bowl, combine the arugula and pine nut mixture, the garlic paste, and the Parmesan cheese. Drizzle in olive oil and whisk until it resembles a loose paste. Season with salt and pepper to taste.
Cook the green beans & potatoes:
3 Cook the green beans & potatoes:
When the water comes to a boil, add the potatoes to the pot. Boil for 3 minutes, then add the green beans and boil 3 minutes longer, or until both vegetables are tender when pierced with a fork. With a slotted spoon, transfer them to the bowl with the pesto.
Cook the pasta:
4 Cook the pasta:
Add the pasta to the same pot of boiling water. Cook 2 minutes or until al dente. Drain the pasta, then add it to the bowl with the green beans, potatoes, and pesto. Toss everything together until well coated with the pesto.
Plate the dish:
5 Plate the dish:
Divide the pasta with potatoes and green beans between two plates. Buon appetito!

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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!

Get This Recipe Delivered
Prepare your ingredients:
1 Prepare your ingredients:
Heat a large pot of salted water to boiling on high. Slice the potatoes horizontally into discs. Trim the green beans and cut them into 1-inch pieces. Peel and finely chop the garlic, then, using the side of a knife, mash it into a paste. Very finely chop the arugula with the pine nuts.
2 Make the pesto:
While the water comes to a boil, in a large bowl, combine the arugula and pine nut mixture, the garlic paste, and the Parmesan cheese. Drizzle in olive oil and whisk until it resembles a loose paste. Season with salt and pepper to taste.
Make the pesto:
Cook the green beans & potatoes:
3 Cook the green beans & potatoes:
When the water comes to a boil, add the potatoes to the pot. Boil for 3 minutes, then add the green beans and boil 3 minutes longer, or until both vegetables are tender when pierced with a fork. With a slotted spoon, transfer them to the bowl with the pesto.
4 Cook the pasta:
Add the pasta to the same pot of boiling water. Cook 2 minutes or until al dente. Drain the pasta, then add it to the bowl with the green beans, potatoes, and pesto. Toss everything together until well coated with the pesto.
Cook the pasta:
Plate the dish:
5 Plate the dish:
Divide the pasta with potatoes and green beans between two plates. Buon appetito!