Family Meal Kit
One Pot
Mean Green Pesto Pasta
with fresh basil, asparagus, peas, and zucchini
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
- Calorie-Conscious
- Fiber-Rich
- Vegetarian
Chef
David Welch
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 8 fl. oz. Cream Sauce Base
- 12 oz. Cavatappi Pasta
- 1 Zucchini
- 5 oz. Asparagus
- 3 oz. Basil Pesto
- 3 oz. Frozen Peas
- 1 oz. Grated Parmesan Cheese
- 1 oz. Cream Cheese
- 1 oz. Basil Pesto Butter
- ¼ oz. Fresh Basil
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories570
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Carbohydrates72g
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Net Carbs67g
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Fat24g
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Protein18g
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Sodium910mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Large Pot
- 1 Colander/Strainer
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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If using Italian sausage, break up sausage until no pink remains and sausage reaches minimum internal temperature, 4-6 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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Add protein to meal as desired.
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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 10-12 minutes.
Remove from burner. Reserve 1 cup pasta cooking water. Drain pasta in a colander/strainer and set aside. Wipe pot clean and reserve.While pasta cooks, continue recipe. -
2 Prepare the Ingredients
Trim woody ends off asparagus and cut into 1/2" pieces.
Trim zucchini ends and cut into 1/4" dice. Stem basil, stack leaves, roll into a long cylinder, and slice lengthwise to create very thin strips. -
3 Cook the Vegetables
Return pot used to cook pasta to medium heat and add 2 tsp. olive oil.
Add zucchini, asparagus, 1/4 tsp. salt, and a pinch of pepper to hot pot. Stir occasionally until vegetables are browned, 8-10 minutes. -
4 Add the Sauce
Add basil pesto butter, peas, cream base, basil pesto, cream cheese, 1/4 tsp. salt, a pinch of pepper, and 1/4 cup reserved pasta cooking water to hot pot. Stir to combine and bring to a simmer.
Once simmering, stir often until sauce is slightly thickened, 2-3 minutes.If too thick, add additional reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached. -
5 Add Pasta and Finish Dish
Add pasta and 1/4 tsp. salt to hot pot. Stir often until pasta is heated through and vegetables are tender, 3-4 minutes.
Remove from burner.Plate dish as pictured on front of card, topping pasta with grated cheese and basil. Bon appétit!
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