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Pesto & Kale Pasta Fill 1 Created with Sketch.

with Goat Cheese

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 600 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

To bring together springy fusilli and tender sautéed kale, we’re tossing them with our vibrant basil pesto and creamy, tangy goat cheese. A touch of crushed red pepper cooked alongside the kale adds a little kick of heat throughout the dish.

Get Cooking
fresh
ingredients
Pesto & Kale Pasta with Goat Cheese
Title
  • 6 oz Fusilli Bucati Corti Pasta
  • 1 bunch Kale
  • 2 cloves Garlic
  • ⅓ cup Basil Pesto
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 Tbsps Spreadable Goat Cheese
  • ¼ cup Grated Pecorino Cheese
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the kale. Separate the leaves from the stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water and cook, uncovered, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Reserving 1/4 cup of the pasta cooking water, drain thoroughly.

Cook the kale:
3 Cook the kale:

While the pasta cooks, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the 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 frequently, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat.

Finish & serve your dish:
4 Finish & serve your dish:

To the pan of cooked kale, add the cooked pasta, goat cheese, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated. Turn off the heat. Add the pesto and stir to combine (if necessary, gradually add the remaining pasta 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 pecorino cheese. 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.

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
Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the kale. Separate the leaves from the stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic

2 Cook the pasta:

Add the pasta to the pot of boiling water and cook, uncovered, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Reserving 1/4 cup of the pasta cooking water, drain thoroughly.

Cook the pasta:
Cook the kale:
3 Cook the kale:

While the pasta cooks, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the 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 frequently, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat.

4 Finish & serve your dish:

To the pan of cooked kale, add the cooked pasta, goat cheese, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated. Turn off the heat. Add the pesto and stir to combine (if necessary, gradually add the remaining pasta 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 pecorino cheese. Enjoy!  

Finish & serve your dish: