Whole Grain Pasta & Peas

with Ricotta Cheese & Mint

30 MIN

2 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. 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.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

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.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Pipe rigate pasta’s curved, hollow shape is ideal for nestling fresh English peas in tonight’s dish. We’re blanching and shocking the peas, or boiling them briefly then submerging them in ice water, to set their verdant color and just-tender texture. Mint leaves and sautéed spinach mixed into the pasta add fresh and earthy notes that complement our sauce made from lemon-seasoned ricotta.

See Plans

Nutrition

PER SERVING
Calories

620 Cals (est.)

View Full Nutrition

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Quarter and deseed the lemon. Shell the peas. Peel and roughly chop the garlic. Pick the mint leaves off the stems; discard the stems. Grate the Pecorino cheese on the small side of a box grater.

2 Season the ricotta:

In a medium bowl, combine the ricotta cheese, 1 teaspoon of olive oil, and the juice of 2 lemon wedges; season with salt and pepper. Whisk to thoroughly combine. Season with salt and pepper to taste.

3 Blanch & shock the peas:

Fill a medium bowl with ice water; add a pinch of salt. Set aside. To the pot of boiling water, add the peas. Cook, stirring frequently, 1 to 2 minutes, or until bright green and slightly softened. Leaving the pot of water boiling, using a strainer or slotted spoon, immediately transfer the cooked peas to the bowl of ice water. Let stand until cool. Drain thoroughly and pat dry with paper towels.

4 Cook the pasta:

Add the pasta to the same pot of boiling water. Cook 4 to 6 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

5 Cook the spinach:

While the pasta cooks, in a large, high-sided pan (or pot), heat the butter on medium-high until melted. Add the 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 constantly, 1 to 2 minutes, or until softened and fragrant. Add the spinach and season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat; add the juice of the remaining lemon wedges. Season with salt and pepper to taste.

6 Finish the pasta & plate your dish:

To the pan of cooked spinach, add the cooked pasta, shocked peas, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is coated. Add the seasoned ricotta and cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat; season with salt and pepper to taste. Add the mint (tearing the leaves just before adding) and stir to combine. Divide between 2 dishes. Garnish with the Pecorino cheese and a drizzle of olive oil. Enjoy!