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
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.
Before You Cook
Once water is boiling, add pasta and cook until al dente, 11-13 minutes. Reserve ½ cup of pasta water.
While pasta cook, prepare the ingredients
Prepare The Ingredients
Stem kale and coarsely chop.
Drain beans in a wire-mesh strainer and rinse.
Cook Vegetables and Make Sauce
In a large nonstick pan over medium high heat, add 2 tsp olive oil. Add kale and cook 2-3minutes or until wilted. Add beans and seasoned salt blend and cook 1 minute. Transfer to a plate.
In the same pan over medium high heat, add cream and bring to a simmer. Add half the parmesan, butter and pesto. Stir to combine. Add pasta, 2TB pasta water and vegetable mixture. Add more pasta water if mixture is too thick.
Finish The Dish
Plate dish as pictured on front of card, topping with remaining parmesan and sliced almonds. Bon appétit!
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