Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Spring Bucatini Pasta

with Pea Tips, Asparagus & Mint

Spring Bucatini Pasta with Pea Tips, Asparagus & Mint
Cook Time
25-35mins
Makes
2 Servings
Nutrition
We're still sourcing!
Check back soon for nutritional information.
Group 2
Est. 680 calories

This dish is full of delicate, fresh flavor, thanks to spring vegetables like asparagus and pea tips. And not only are both these vegetables delicious, but they’re also incredibly easy to cook. Quickly sautéing the asparagus with garlic brings out its subtle earthiness and gorgeous color. And adding the pea tips when the dish is almost done preserves their flavor and wilts them just enough. In this dish, we’re loving the simplicity
of spring.

Spring Bucatini Pasta with Pea Tips, Asparagus & Mint ingredients
  • 8 Ounces Bucatini Pasta
  • 3 Cloves Garlic
  • 1 Bunch Asparagus
  • 1 Lemon
  • 1 Ounce Pea Tips
  • 1 Bunch Mint
  • 2 Tablespoons Butter
  • ¼ Cup Breadcrumbs
  • ¼ Cup Grated Pecorino Cheese
  • ¼ Teaspoon Crushed Red Pepper Flakes
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Snap off and discard the woody ends of the asparagus; thinly slice the asparagus on an angle. Peel and thinly slice the garlic. 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. Pick the mint leaves off the stems; discard the stems.

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook 10 to 12 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, thoroughly drain the pasta. Set aside.

Toast the breadcrumbs:
3 Toast the breadcrumbs:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the breadcrumbs. Cook, stirring occasionally, 2 to 3 minutes, or until golden brown; season with salt and pepper. Transfer to a paper towel-lined plate. Wipe out the pan.

Cook the asparagus:
4 Cook the asparagus:

In the same pan used to toast the breadcrumbs, heat 2 teaspoons of olive oil on medium-high until hot. Add the asparagus and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant.

Finish the pasta:
5 Finish the pasta:

To the pan of asparagus, add the butter, lemon zest, pea tips, cooked pasta, half the pecorino cheese, half the reserved pasta cooking water, the juice of all 4 lemon wedges and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined. Season with salt and pepper to taste. (If the sauce seems dry, slowly add the remaining pasta cooking water until you achieve your desired consistency.) Remove from heat.

Plate your dish:
6 Plate your dish:

Divide the finished pasta between 2 bowls. Top with the toasted breadcrumbs and remaining pecorino cheese. Garnish with the mint (tearing the leaves just before adding). Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Snap off and discard the woody ends of the asparagus; thinly slice the asparagus on an angle. Peel and thinly slice the garlic. 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. Pick the mint leaves off the stems; discard the stems.

2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook 10 to 12 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, thoroughly drain the pasta. Set aside.

Cook the pasta:
Toast the breadcrumbs:
3 Toast the breadcrumbs:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the breadcrumbs. Cook, stirring occasionally, 2 to 3 minutes, or until golden brown; season with salt and pepper. Transfer to a paper towel-lined plate. Wipe out the pan.

4 Cook the asparagus:

In the same pan used to toast the breadcrumbs, heat 2 teaspoons of olive oil on medium-high until hot. Add the asparagus and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant.

Cook the asparagus:
Finish the pasta:
5 Finish the pasta:

To the pan of asparagus, add the butter, lemon zest, pea tips, cooked pasta, half the pecorino cheese, half the reserved pasta cooking water, the juice of all 4 lemon wedges and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined. Season with salt and pepper to taste. (If the sauce seems dry, slowly add the remaining pasta cooking water until you achieve your desired consistency.) Remove from heat.

6 Plate your dish:

Divide the finished pasta between 2 bowls. Top with the toasted breadcrumbs and remaining pecorino cheese. Garnish with the mint (tearing the leaves just before adding). Enjoy!

Plate your dish: