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Fresh Rigatoni & Sun-Dried Tomato Pesto Fill 1 Created with Sketch.

with Green Beans & Summer Squash

30-Minute Meal
  • Group Created with Sketch.
    Time
    15-25 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 590 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

In Liguria, a region that encompasses the Italian Riviera, fresh pasta, green beans, and potatoes are traditionally tossed in pesto. Tonight’s recipe uses pesto made with sun-dried tomatoes, which add pops of concentrated sweetness to bites of fresh rigatoni and summer squash—a light, seasonal substitute for the typical potatoes.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem ends of the green beans. Cut the green beans into 1-inch pieces. Quarter the squash lengthwise; cut crosswise into ¼-inch-thick pieces. Peel and roughly chop the garlic. Pick the basil leaves off the stems; discard the stems.

Blanch & shock the green beans:
2 Blanch & shock the green beans:

Fill a medium bowl with ice water; add a pinch of salt and set aside. Add the green beans to the pot of boiling water. Cook 1 to 2 minutes, or until bright green and slightly softened. Leaving the pot of water boiling, using a slotted spoon or strainer, immediately transfer the blanched green beans to the bowl of ice water. Let stand until completely cool. Drain thoroughly and pat dry with paper towels.

Cook the squash:
3 Cook the squash:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the squash and cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Turn off the heat. Season with salt and pepper to taste.

Cook the pasta:
4 Cook the pasta:

While the squash cooks, add the pasta to the same pot of boiling water. Cook 5 to 6 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

Finish the pasta:
5 Finish the pasta:

Add the cooked pasta, shocked green beans, and half the reserved pasta cooking water to the pan of cooked squash. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until coated. (If the pasta seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat. Add the pesto and half the basil (tearing the leaves just before adding). Stir to thoroughly coat; season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the finished pasta between 2 dishes. Garnish with the cheese and remaining basil (tearing the leaves just before adding). Enjoy!

Tips from Home Chefs

About Blue Apron

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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
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem ends of the green beans. Cut the green beans into 1-inch pieces. Quarter the squash lengthwise; cut crosswise into ¼-inch-thick pieces. Peel and roughly chop the garlic. Pick the basil leaves off the stems; discard the stems.

2 Blanch & shock the green beans:

Fill a medium bowl with ice water; add a pinch of salt and set aside. Add the green beans to the pot of boiling water. Cook 1 to 2 minutes, or until bright green and slightly softened. Leaving the pot of water boiling, using a slotted spoon or strainer, immediately transfer the blanched green beans to the bowl of ice water. Let stand until completely cool. Drain thoroughly and pat dry with paper towels.

Blanch & shock the green beans:
Cook the squash:
3 Cook the squash:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the squash and cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Turn off the heat. Season with salt and pepper to taste.

4 Cook the pasta:

While the squash cooks, add the pasta to the same pot of boiling water. Cook 5 to 6 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

Cook the pasta:
Finish the pasta:
5 Finish the pasta:

Add the cooked pasta, shocked green beans, and half the reserved pasta cooking water to the pan of cooked squash. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until coated. (If the pasta seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat. Add the pesto and half the basil (tearing the leaves just before adding). Stir to thoroughly coat; season with salt and pepper to taste.

6 Plate your dish:

Divide the finished pasta between 2 dishes. Garnish with the cheese and remaining basil (tearing the leaves just before adding). Enjoy!

Plate your dish: