Pesto Pasta with Fresh Tomatoes & Parmesan Cheese
Family Friendly

Pesto Pasta

with Fresh Tomatoes & Parmesan Cheese

20 MIN
+$4.95/serving 2 Servings
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These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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    From the Test Kitchen

    This bright pasta gets its verdant color two ways: we’re stirring in tender spinach (sautéed with red pepper flakes for a lightly spicy kick), then bringing it all together with our herbaceous basil pesto.
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    • Nutrition
      PER SERVING
    • Calories
      810 Cals (est.)
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    ingredients
    Pesto Pasta with Fresh Tomatoes & Parmesan Cheese
    Title
    • 3 oz Diced Pancetta
    • ⅓ cup Basil Pesto
    • 6 oz Mafalda Pasta
    • 3 oz Baby Spinach
    • 4 oz Grape Tomatoes
    • ¼ tsp Crushed Red Pepper Flakes
    • 2 Scallions
    • 1 oz Sliced Roasted Red Peppers
    • 2 Tbsps Mascarpone Cheese
    • ¼ cup Grated Parmesan Cheese
    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes; place in a bowl. Drizzle with olive oil and season with salt and pepper. Stir to coat. Roughly chop the peppers.

    Cook the pancetta
    2 Cook the pancetta

    In a medium 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.

    Cook the spinach
    3 Cook the spinach

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions, spinach, 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, 2 to 3 minutes, or until softened and the spinach is wilted. Turn off the heat. Taste, then season with salt and pepper if desired. 

    Cook the pasta
    4 Cook the pasta

    Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.

    Finish the pasta & serve your dish
    5 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the cooked pancetta, seasoned tomatoes, cooked spinach, chopped peppers, pesto, mascarpone, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan and sliced green tops of the scallions. Enjoy! 

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes; place in a bowl. Drizzle with olive oil and season with salt and pepper. Stir to coat. Roughly chop the peppers.

    2 Cook the pancetta

    In a medium 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.

    Cook the pancetta
    Cook the spinach
    3 Cook the spinach

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions, spinach, 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, 2 to 3 minutes, or until softened and the spinach is wilted. Turn off the heat. Taste, then season with salt and pepper if desired. 

    4 Cook the pasta

    Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.

    Cook the pasta
    Finish the pasta & serve your dish
    5 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the cooked pancetta, seasoned tomatoes, cooked spinach, chopped peppers, pesto, mascarpone, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan and sliced green tops of the scallions. Enjoy! 

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