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Meyer Lemon Bucatini Fill 1 Created with Sketch.

with Marinated Radish & Butter Lettuce Salad

  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 600 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

Inspired by spaghetti “al limone” (a traditional dish of Naples), tonight’s simple, quick-cooking recipe packs delicious brightness into every bite. We're coating springy bucatini with a bit of butter and Meyer lemon, sweeter and more fragrant than common varieties. A combination of its juice and zest gives the pasta a delightfully fruity lift—echoed in the dressing for a salad of tender butter lettuce and crisp radishes.

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ingredients
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step-by-step
instructions
Prepare the ingedients:
1 Prepare the ingedients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut off and discard the ends of the radishes; thinly slice into rounds. Peel the shallot and finely chop to get 2 tablespoons (you may have extra). 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. Thinly slice the chives.

Marinate the radishes:
2 Marinate the radishes:

In a medium bowl, combine the radishes, shallot, crème fraîche, the juice of 3 lemon wedges and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Cook the pasta:
3 Cook the pasta:

While the radishes marinate, add the pasta to the pot of boiling water. Cook 9 to 11 minutes, or until just shy of al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot.

Finish the pasta:
5 Finish the pasta:

Add the butter, lemon zest and half the reserved pasta cooking water to the pot of cooked pasta; season with salt and pepper. Cook on medium, stirring vigorously, 2 to 3 minutes, or until the pasta is thoroughly coated. (If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency.) Turn off the heat and stir in the juice of the remaining lemon wedge. Season with salt and pepper to taste.

Make the salad:
6 Make the salad:

Just before serving, in a large bowl, combine the lettuce, marinated radishes and half the chives. Toss to thoroughly combine. Season with salt and pepper to taste.

Plate your dish:
7 Plate your dish:

Divide the finished pasta between 2 dishes. Garnish with the cheese and remaining chives. Serve with the salad on the side. Enjoy!

Tips from Home Chefs

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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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1 Prepare the ingedients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut off and discard the ends of the radishes; thinly slice into rounds. Peel the shallot and finely chop to get 2 tablespoons (you may have extra). 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. Thinly slice the chives.

2 Marinate the radishes:

In a medium bowl, combine the radishes, shallot, crème fraîche, the juice of 3 lemon wedges and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Marinate the radishes:
Cook the pasta:
3 Cook the pasta:

While the radishes marinate, add the pasta to the pot of boiling water. Cook 9 to 11 minutes, or until just shy of al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot.

5 Finish the pasta:

Add the butter, lemon zest and half the reserved pasta cooking water to the pot of cooked pasta; season with salt and pepper. Cook on medium, stirring vigorously, 2 to 3 minutes, or until the pasta is thoroughly coated. (If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency.) Turn off the heat and stir in the juice of the remaining lemon wedge. Season with salt and pepper to taste.

Finish the pasta:
Make the salad:
6 Make the salad:

Just before serving, in a large bowl, combine the lettuce, marinated radishes and half the chives. Toss to thoroughly combine. Season with salt and pepper to taste.

7 Plate your dish:

Divide the finished pasta between 2 dishes. Garnish with the cheese and remaining chives. Serve with the salad on the side. Enjoy!

Plate your dish: