Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Green Garlic Pesto Pasta Fill 1 Created with Sketch.

with Butter Lettuce Salad & Creamy Lemon Dressing

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 780 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

With its fresh, mellow flavor, green garlic (also known as young garlic) is a much-anticipated sign of spring. Here, we’re sautéing the tender stem and bulb with arugula and lemon zest, creating a light, simple pesto for our pasta. On the side, a tender butter lettuce salad gets crunchy bites from sunflower seeds—and comes together with a dressing of rich mascarpone and lemon juice.

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

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Separate the stem and bulb of the green garlic. Thinly slice the stem. Quarter the bulb, then thinly slice. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Cut off and discard the root end of the lettuce; separate the leaves. Peel the carrot; grate on the large side of a box grater. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Roughly chop the almonds.

Cook & chop the greens:
2 Cook & chop the greens:

In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the green garlic stem and bulb; season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until slightly softened. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the arugula and lemon zest; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the arugula has wilted. Transfer to a cutting board. When cool enough to handle, finely chop the cooked greens.

Make the pesto:
3 Make the pesto:

Transfer the chopped greens to a bowl. Slowly stir in enough olive oil to create a rough paste. Season with salt and pepper to taste.

Cook & finish the pasta:
4 Cook & finish the pasta:

Add the pasta to the pot of boiling water and cook 10 to 11 minutes, or until al dente (still slightly firm to the bite). Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot. Add the pesto and half the reserved pasta cooking water. Cook on low, stirring vigorously, 30 seconds to 1 minute, or until the pasta is thoroughly 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.

Make the dressing:
5 Make the dressing:

While the pasta cooks, in a bowl, combine the mascarpone cheese, the juice of all 4 lemon wedges and half the parmesan cheese. Slowly whisk in 2 teaspoons of olive oil until well combined. Season with salt and pepper to taste.

Make the salad & plate your dish:
6 Make the salad & plate your dish:

Just before serving, in a large bowl, combine the lettuce, carrot, olives, sunflower seeds and enough of the dressing to coat the salad (you may have extra dressing). Toss to thoroughly combine and season with salt and pepper to taste. Transfer to a serving dish. Divide the finished pasta between 2 dishes. Garnish with the almonds and remaining parmesan cheese. Serve with the salad on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

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
2 Cook & chop the greens:

In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the green garlic stem and bulb; season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until slightly softened. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the arugula and lemon zest; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the arugula has wilted. Transfer to a cutting board. When cool enough to handle, finely chop the cooked greens.

Cook & chop the greens:
Make the pesto:
3 Make the pesto:

Transfer the chopped greens to a bowl. Slowly stir in enough olive oil to create a rough paste. Season with salt and pepper to taste.

4 Cook & finish the pasta:

Add the pasta to the pot of boiling water and cook 10 to 11 minutes, or until al dente (still slightly firm to the bite). Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot. Add the pesto and half the reserved pasta cooking water. Cook on low, stirring vigorously, 30 seconds to 1 minute, or until the pasta is thoroughly 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.

Cook & finish the pasta:
Make the dressing:
5 Make the dressing:

While the pasta cooks, in a bowl, combine the mascarpone cheese, the juice of all 4 lemon wedges and half the parmesan cheese. Slowly whisk in 2 teaspoons of olive oil until well combined. Season with salt and pepper to taste.

6 Make the salad & plate your dish:

Just before serving, in a large bowl, combine the lettuce, carrot, olives, sunflower seeds and enough of the dressing to coat the salad (you may have extra dressing). Toss to thoroughly combine and season with salt and pepper to taste. Transfer to a serving dish. Divide the finished pasta between 2 dishes. Garnish with the almonds and remaining parmesan cheese. Serve with the salad on the side. Enjoy!