All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
A note about serious food allergies
Pasta. We love it, you love it, the whole world loves it, and this dish celebrates that love well. It's a classic-sauce-and-pasta combination, with healthy and fresh kale and delicious buttery beans melded with a sauce of rich butter, cream, and tart roasted red pepper pesto. There's a whole new pasta for you, us, and the world to love.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
Meatlovers! If using shrimp or jumbo shrimp, pat dry and season with a pinch of salt and pepper. Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat. Cook shrimp undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes. If using diced chicken, pat dry, and season both sides with a pinch of salt and pepper. Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Stir occasionallyly until chicken reaches minimum internal temperature, 5-7 minutes.
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 11-13 minutes.
Reserve ½ cup pasta cooking water. Drain pasta in a colander and set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Stem kale and coarsely chop.
Drain beans in a wire-mesh strainer and rinse.
Cook The Kale and Beans
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add kale and a pinch of salt and stir occasionally until wilted, 2-3 minutes.
Stir in beans and seasoned salt until warmed through and combined, 1-2 minutes.
Transfer kale and beans to a plate. Keep pan over medium-high heat.
Make the Sauce
Add cream to hot pan and bring to a simmer.
Once simmering, stir in half the Parmesan, butter, and pesto until combined and butter is melted, 1-2 minutes.
Add pasta, 2 Tbsp. pasta cooking water, kale, and beans and stir to combine. If too thick, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached. Remove from burner.
Finish The Dish
Plate dish as pictured on front of card, garnishing with remaining Parmesan and almonds. Bon appétit!
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