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One-Pan Pistachio Pesto Pasta
with garlicky vegetables
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Tree Nuts (Pistachios), Milk, Wheat
- Calorie-Conscious
- Fiber-Rich
- Vegetarian
- Mediterranean
Chef
Laura Alpern
In Your Box (serves 2)
- 4 fl. oz. Cream Sauce Base
- 1 Zucchini
- 5 oz. Penne Pasta
- 3 oz. Frozen Peas
- 1 oz. Shredded Parmesan Cheese
- 1 oz. Basil Pesto Butter
- ¾ oz. Roasted Pistachios
- 2 tsp. Minced Garlic and Lemon Basil
- ½ tsp. Garlic and Parsley Seasoning
- ½ tsp. Garlic Salt
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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Calories590
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Carbohydrates69g
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Net Carbs61g
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Fat27g
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Protein21g
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Sodium1030mg
Recipe Steps
You Will Need
- Pepper
- Salt
- Olive Oil
- 1 Large Non-Stick Pan
- 1 Medium 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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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Add protein to meal as desired.
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1 Cook Pasta and Prepare Ingredients
Once water is boiling, add pasta and cook until al dente, 10-12 minutes.
Remove from burner. Drain pasta in a colander/strainer and set aside.While pasta cooks, trim zucchini ends, halve lengthwise, and cut into 1/4” half-moons.Coarsely chop pistachios. -
2 Cook the Zucchini
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add zucchini and a pinch of salt and pepper to hot pan. Stir occasionally until lightly browned and tender, 4-5 minutes.Add minced garlic and lemon basil and stir occasionally until fragrant, 30-60 seconds. -
3 Add the Sauce and Peas
Add butter, cream base, peas, garlic and parsley seasoning, garlic salt, a pinch of pepper, and half the cheese (reserve remaining for garnish) to hot pan. Stir to combine and bring to a simmer.
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4 Add Pasta and Finish Dish
Once simmering, add pasta to hot pan and stir often until heated through, 1-2 minutes.
If sauce is too thick, add water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping pasta with remaining cheese and pistachios. Bon appétit!
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