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Cod over Linguini

with Fresh Peas, Meyer Lemon & Spring Herbs

  • icon_cook Created with Sketch.
    Cook Time
    mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories

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.

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
tried-and-true
kitchen tools
step-by-step
instructions
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!

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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.

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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!

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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: