Meal Kit

Orecchiette Pasta in Tarragon Cream

With Romaine Heart with Creamy Champagne Vinaigrette

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 7 days

Contains: Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Pasta and salad make a satisfying dinner, and when the pasta is delicate orecchiette with a rich Dijon and tarragon cream sauce served with romaine and grape tomatoes dressed with light Champagne vinaigrette, you've got it made.

In Your Box (serves 2)

  • 1 Romaine Heart
  • Info
    8 oz. Orecchiette Pasta
  • Info
    6 fl. oz. Heavy Whipping Cream
  • Info
    1 Mini Baguette
  • 4 oz. Grape Tomatoes
  • Info
    1 oz. Grated Parmesan Cheese
  • ½ oz. Dijon Mustard
  • ⅓ fl. oz. Champagne Vinegar
  • 2 Garlic Cloves
  • 3 Tarragon Sprigs

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Colander
  • 1 Medium Pan
  • 1 Mixing Bowl

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
  1. 1

    Prepare the Ingredients

    Preheat oven to 375 degrees and prepare a baking sheet with foil. Bring a medium pot of generously salted water to a boil and put a colander in sink. Thoroughly rinse produce and pat dry. Stem tarragon and mince leaves. Remove any discolored outer leaves from romaine heart and coarsely chop. Halve grape tomatoes. Mince garlic. Cut baguette into 1" croutons.

  2. 2

    Cook the Pasta and Make the Croutons

    Cook orecchiette pasta in boiling water for 8 minutes or until al dente. Reserve ¼ cup of pasta water (for the tarragon cream sauce) and then drain in a colander. Toss baguette cubes with with 1 Tbsp. olive oil and season with salt and pepper. Spread on prepared baking sheet and bake 8-10 minutes, or until golden brown.

  3. 3

    Make the Tarragon Cream

    In a medium pan, heat 1 tsp. olive oil over medium-high heat. Add half of the minced garlic and cook 20 seconds until fragrant. Add heavy cream, half of the Dijon mustard, and 2 Tbsp. reserved pasta water. Bring to a simmer and stir in pasta. Add minced tarragon, reserving a pinch for garnish. Remove from heat and stir in all but 1 Tbsp. of grated Parmesan. Tarragon has a beautiful anise, or licorice flavor, that is a natural pairing with cream sauces.

  4. 4

    Make the Dressing

    In a medium mixing bowl, whisk together remaining Dijon mustard, remaining garlic, remaining parmesan cheese (saving a pinch for garnish), and Champagne vinegar. Season with a pinch of salt and pepper. Add chopped romaine, croutons, and halved tomatoes to bowl and toss to coat.

  5. 5

    Plate the Dish

    Place pasta in a small bowl on plate next to salad. Garnish with reserved Parmesan and tarragon. Enjoy!

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