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Pesto & Goat Cheese Fusilli Fill 1 Created with Sketch.

with Chard

30-Minute Meal
  • Group Created with Sketch.
    Time
    20-30 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 930 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

Two ingredients come together to make the sauce for this pasta: a basil, cashew, and pine nut pesto (rich with aromatic, nutty flavor), and creamy goat cheese. The quick-cooking dish gets more delicious pops of green from sautéed chard.

fresh
ingredients
Pesto & Goat Cheese Fusilli with Chard
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and roughly chop the garlic. Separate the chard leaves and stems; roughly chop the leaves and thinly slice the stems. Grate the Pecorino cheese on the small side of a box grater.

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water and cook 8 to 9 minutes, or until al dente (still slightly firm to the bite). Reserving 1/4 cup of the pasta cooking water, drain thoroughly.

Cook the chard:
3 Cook the chard:

While the pasta cooks, in a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic, sliced chard stems, 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 frequently, 2 to 3 minutes, or until slightly softened and fragrant. Add the chopped chard leaves and 1/4 cup of water (carefully, as the water may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the chard leaves are wilted. Turn off the heat.

Finish the pasta:
4 Finish the pasta:

Add the cooked pasta, pesto, goat cheese, and half the reserved pasta cooking water to the pan of cooked chard. Stir until the pasta is coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste.

Serve your dish:
5 Serve your dish:

Garnish the finished pasta with half the grated Pecorino cheese (you will have extra cheese). 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 any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and roughly chop the garlic. Separate the chard leaves and stems; roughly chop the leaves and thinly slice the stems. Grate the Pecorino cheese on the small side of a box grater.

2 Cook the pasta:

Add the pasta to the pot of boiling water and cook 8 to 9 minutes, or until al dente (still slightly firm to the bite). Reserving 1/4 cup of the pasta cooking water, drain thoroughly.

Cook the pasta:
Cook the chard:
3 Cook the chard:

While the pasta cooks, in a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic, sliced chard stems, 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 frequently, 2 to 3 minutes, or until slightly softened and fragrant. Add the chopped chard leaves and 1/4 cup of water (carefully, as the water may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the chard leaves are wilted. Turn off the heat.

4 Finish the pasta:

Add the cooked pasta, pesto, goat cheese, and half the reserved pasta cooking water to the pan of cooked chard. Stir until the pasta is coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste.

Finish the pasta:
Serve your dish:
5 Serve your dish:

Garnish the finished pasta with half the grated Pecorino cheese (you will have extra cheese). Enjoy!