Whole Wheat Linguine with Kale, Red Walnuts & Pecorino Cheese

Whole Wheat Linguine

with Kale, Red Walnuts & Pecorino Cheese

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
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.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

From the Test Kitchen

We’re taking Italian food back to its seasonal roots. Before grocery stores and large-scale farming, most people ate what was fresh from the garden. In the colder months, hearty kale varieties (like Lacinato) thrived throughout Italy. We’re using this delicious, healthful vegetable along with red walnuts (another winter treat) to create a warming pasta dish full of the diverse flavors of winter. Topped with Pecorino, a timeless, aged sheep’s milk cheese, this dish takes tradition to new heights.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Whole Wheat Linguine with Kale, Red Walnuts & Pecorino Cheese
Title
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and mince the garlic cloves; using the flat side of your knife, smash until they resemble a paste. Remove and discard the kale stems; roughly chop the leaves. Using a peeler, remove the yellow rind of the lemon; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lemon and remove the seeds. Peel and thinly slice the onion. Roughly chop the walnuts.

Toast the nuts:
2 Toast the nuts:

Heat a large, dry pan on medium-high until hot. Add the walnuts and toast, stirring occasionally, 3 to 4 minutes, or until lightly browned and fragrant. Transfer to a bowl. Wipe out the pan.

Make the garlic breadcrumbs:
3 Make the garlic breadcrumbs:

In the same pan used to toast the nuts, heat one-third of the butter and 1 teaspoon of olive oil on medium until hot. Add the garlic paste. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant and golden brown. Add the breadcrumbs and cook, stirring frequently, 2 to 3 minutes, or until golden brown and toasted. Transfer to a bowl and season with salt and pepper to taste. Set aside. Wipe out the pan.

Cook the pasta:
4 Cook the pasta:

Add the pasta to the pot of boiling water. Cook 6 to 8 minutes, or until just shy of al dente (still slightly firm to the bite). Reserve ¾ cup of the pasta water. Drain the pasta thoroughly. Set aside.

Cook the onions & kale:
5 Cook the onions & kale:

While the pasta cooks, in the same pan used to make the garlic breadcrumbs, heat 2 teaspoons of olive oil on medium until hot. Add the onion and cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the kale and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the kale has wilted.

Finish & plate your dish:
6 Finish & plate your dish:

To the pan of onions and kale, add the lemon zest, remaining butter, pasta, the juice of 2 lemon wedges (you will have extra), ½ cup of the reserved pasta water, two-thirds of the Pecorino cheese and as much of the red pepper flakes as you’d like. Season with salt and pepper to taste. Cook, stirring constantly, 1 to 2 minutes, or until the sauce has thickened. (If the sauce seems dry, add the remaining pasta water until you achieve your desired consistency.) Divide the pasta between 2 dishes. Top with the garlic breadcrumbs, remaining Pecorino and toasted walnuts. Enjoy!

Tips from Home Chefs

About Blue Apron

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:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and mince the garlic cloves; using the flat side of your knife, smash until they resemble a paste. Remove and discard the kale stems; roughly chop the leaves. Using a peeler, remove the yellow rind of the lemon; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lemon and remove the seeds. Peel and thinly slice the onion. Roughly chop the walnuts.

2 Toast the nuts:

Heat a large, dry pan on medium-high until hot. Add the walnuts and toast, stirring occasionally, 3 to 4 minutes, or until lightly browned and fragrant. Transfer to a bowl. Wipe out the pan.

Toast the nuts:
Make the garlic breadcrumbs:
3 Make the garlic breadcrumbs:

In the same pan used to toast the nuts, heat one-third of the butter and 1 teaspoon of olive oil on medium until hot. Add the garlic paste. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant and golden brown. Add the breadcrumbs and cook, stirring frequently, 2 to 3 minutes, or until golden brown and toasted. Transfer to a bowl and season with salt and pepper to taste. Set aside. Wipe out the pan.

4 Cook the pasta:

Add the pasta to the pot of boiling water. Cook 6 to 8 minutes, or until just shy of al dente (still slightly firm to the bite). Reserve ¾ cup of the pasta water. Drain the pasta thoroughly. Set aside.

Cook the pasta:
Cook the onions & kale:
5 Cook the onions & kale:

While the pasta cooks, in the same pan used to make the garlic breadcrumbs, heat 2 teaspoons of olive oil on medium until hot. Add the onion and cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the kale and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the kale has wilted.

6 Finish & plate your dish:

To the pan of onions and kale, add the lemon zest, remaining butter, pasta, the juice of 2 lemon wedges (you will have extra), ½ cup of the reserved pasta water, two-thirds of the Pecorino cheese and as much of the red pepper flakes as you’d like. Season with salt and pepper to taste. Cook, stirring constantly, 1 to 2 minutes, or until the sauce has thickened. (If the sauce seems dry, add the remaining pasta water until you achieve your desired consistency.) Divide the pasta between 2 dishes. Top with the garlic breadcrumbs, remaining Pecorino and toasted walnuts. Enjoy!

Finish & plate your dish:
Browse Steps
1 of 6