Cod over Linguini with Fresh Peas, Meyer Lemon & Spring Herbs

Cod over Linguini

with Fresh Peas, Meyer Lemon & Spring Herbs

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

English peas are one of the first vegetables planted after the winter thaw. They thrive in the cool breezes of spring, but don’t stand up well to the heat of summer. Harvested during a short window, these fresh vegetables are best served barely cooked, almost raw, to preserve their crunch and subtle, sweet flavor.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Cod over Linguini with Fresh Peas, Meyer Lemon & Spring Herbs
Title
  • 10 oz English Peas
  • 3 cloves Garlic
  • 2 Cod Fillets
  • 1 bunch Basil
  • 1 bunch Mint
  • 1 Meyer Lemon
  • 1 Red Onion
  • 8 oz Linguini Pasta
  • 1 Tbsp Butter
  • ¼ tsp Crushed Red Pepper Flakes
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Shell the peas. Peel and thinly slice the garlic and onion. Pick the mint and basil leaves off the stems; discard the stems. Using a peeler, remove the yellow rind of the Meyer lemon, avoiding the white pith; mince the rind to get 2 teaspoons of lemon zest. Cut the lemon into quarters and remove the seeds. Cut the cod into large pieces.
Cook the pasta:
2 Cook the pasta:
Once the water is boiling, add the pasta and cook 7 to 9 minutes, or until al dente (still slightly firm to the bite). Reserve 1 cup of the pasta water and drain the pasta thoroughly. Set the drained pasta aside as you continue cooking.
Cook the cod:
3 Cook the cod:
While the pasta cooks, pat the cod dry with paper towels and season with salt and pepper. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned cod to the pan and cook 1 to 3 minutes on the first side, or until golden brown.
Cook the vegetables:
4 Cook the vegetables:
Turn over the cod and add the onion; cook 30 seconds to 1 minute, or until slightly softened. Add the garlic and cook 30 seconds to 1 minute or until fragrant. Stir in the lemon zest, peas and as much of the red pepper flakes as you’d like. Season with salt and pepper and cook 1 to 2 minutes, or until the peas are bright green. Stir in the butter and cook 30 seconds to 1 minute, or until melted and thoroughly combined.
Finish the pasta:
5 Finish the pasta:
Rinse the cooked pasta under cold water to loosen, then add it to the pan along with the reserved pasta water, the juice of 2 lemon wedges, half of both the mint and basil (roughly chopping or tearing the leaves just before adding, if you’d like). Season with salt and pepper and cook 1 to 2 minutes, or until the all of the liquid is absorbed. Remove from heat.
Plate your dish:
6 Plate your dish:
Divide the cod and pasta between 2 dishes. Garnish with the remaining basil, mint and lemon wedges. Enjoy!

Tips from Home Chefs

Cod over Linguini

Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Shell the peas. Peel and thinly slice the garlic and onion. Pick the mint and basil leaves off the stems; discard the stems. Using a peeler, remove the yellow rind of the Meyer lemon, avoiding the white pith; mince the rind to get 2 teaspoons of lemon zest. Cut the lemon into quarters and remove the seeds. Cut the cod into large pieces.
2 Cook the pasta:
Once the water is boiling, add the pasta and cook 7 to 9 minutes, or until al dente (still slightly firm to the bite). Reserve 1 cup of the pasta water and drain the pasta thoroughly. Set the drained pasta aside as you continue cooking.
Cook the pasta:
Cook the cod:
3 Cook the cod:
While the pasta cooks, pat the cod dry with paper towels and season with salt and pepper. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned cod to the pan and cook 1 to 3 minutes on the first side, or until golden brown.
4 Cook the vegetables:
Turn over the cod and add the onion; cook 30 seconds to 1 minute, or until slightly softened. Add the garlic and cook 30 seconds to 1 minute or until fragrant. Stir in the lemon zest, peas and as much of the red pepper flakes as you’d like. Season with salt and pepper and cook 1 to 2 minutes, or until the peas are bright green. Stir in the butter and cook 30 seconds to 1 minute, or until melted and thoroughly combined.
Cook the vegetables:
Finish the pasta:
5 Finish the pasta:
Rinse the cooked pasta under cold water to loosen, then add it to the pan along with the reserved pasta water, the juice of 2 lemon wedges, half of both the mint and basil (roughly chopping or tearing the leaves just before adding, if you’d like). Season with salt and pepper and cook 1 to 2 minutes, or until the all of the liquid is absorbed. Remove from heat.
6 Plate your dish:
Divide the cod and pasta between 2 dishes. Garnish with the remaining basil, mint and lemon wedges. Enjoy!
Plate your dish:
Browse Steps
1 of 6