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Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the tomatoes. Pull off and discard the tough string that runs the length of each snap pea pod. Halve the peas crosswise. Peel and roughly chop 2 cloves of garlic. Roughly chop the parsley leaves and stems. Grate the Grana Padano on the small side of a box grater.
Add the pasta to the pot of boiling water. Cook, stirring occasionally, 11 to 13 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Transfer to a paper towel-lined plate. Wipe out the pan.
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the halved peas in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the halved tomatoes, chopped garlic, 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 occasionally, 2 to 3 minutes, or until lightly browned and softened. Turn off the heat. Taste, then season with salt and pepper if desired.
To the pot of cooked pasta, add the cooked vegetables, cooked pancetta, butter, cream (shaking the packet before opening), and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Stir in the pesto and mascarpone until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the chopped parsley and grated Grana Padano. Enjoy!
Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the tomatoes. Pull off and discard the tough string that runs the length of each snap pea pod. Halve the peas crosswise. Peel and roughly chop 2 cloves of garlic. Roughly chop the parsley leaves and stems. Grate the Grana Padano on the small side of a box grater.
Add the pasta to the pot of boiling water. Cook, stirring occasionally, 11 to 13 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Transfer to a paper towel-lined plate. Wipe out the pan.
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the halved peas in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the halved tomatoes, chopped garlic, 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 occasionally, 2 to 3 minutes, or until lightly browned and softened. Turn off the heat. Taste, then season with salt and pepper if desired.
To the pot of cooked pasta, add the cooked vegetables, cooked pancetta, butter, cream (shaking the packet before opening), and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Stir in the pesto and mascarpone until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the chopped parsley and grated Grana Padano. Enjoy!
Tips from Home Chefs