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Arugula Pesto Pasta Is Going Down

The Skinny Confidential talks Blue Apron.

The Skinny Confidential talks Blue Apron.
The Skinny Confidential talks Blue Apron.

Arugula Pesto Pasta

If you’ve read The Skinny Confidential for a while, you know the SIMPLER the BETTER.

I’m not a fan of making things overly complicated. Life is constantly go, go, go so the last thing I need is more craziness when I get home.

This especiallyyyy applies in the kitchen.

Look. I wish I had the time to whip up filet mignon with a casual chocolate soufflé every night, but I don’t. I can only imagine how it is having children ( props to moms! ). SO when Blue Apron reached out, I was immediately intrigued.

The Skinny Confidential talks Blue Apron.
The Skinny Confidential talks Blue Apron.

Get ready for seriously the best idea ever, guys:

They bring all the farm-fresh ingredients you need, right to your doorstep, in exactly the right proportions. No trips to the grocery store & no waste from unused ingredients.

I am that person who buys fresh mint but never ends up using it all ( so it goes to waste, which I hate ) but I still want the mint. Does anyone else do this?!

Plus. Get this: the meals are chef designed. Look at me, Ms. Chef:

Guys, I actually felt like a full-on chef. This isn’t like a microwaved meal, this is you, in the kitchen, cooking, a perfectly portioned meal without having to go shopping. Also, I like how it came in a refrigerated box.

This is something I’ll use ALL THE TIME.

The Skinny Confidential talks Blue Apron.

By the way, I didn’t tell Michael it was Blue Apron. I just acted like I spent the day casually cooking up a storm. He didn’t notice a thing, shocker.

He literally smiled & said “babe this is so good!”…& licked his plate clean.

Here’s some other pluses:

+ each meal is 500-700 calories, per person.
+ the ingredients are all incredibly fresh & sourced from quality suppliers and artisans.
+ all meals can be prepared in 40 minutes or less ( << YESSS!!! )

All Blue Apron recipes come with step-by-step food prep and cooking instructions that are basically straightforward and easy to follow. In summary, here’s what I did base on the pesto pasta recipe: I cook the pasta in boiling water for 9-11 minutes, or until al dente then drain the pasta. Reserve half a cup of the pasta water for later. To make the arugula pesto sauce, add the baby arugula, garlic, olives (remove the pits), crushed pine nuts, and Parmesan cheese in a blender or mortar and pestle. Add olive oil until the mixture resembles a paste. Seasoning with salt and pepper to taste. Transfer in a large bowl, set aside. I used freshly grounded whole black pepper by the way. Tip: If your pesto tastes bitter, try adding lemon juice to cut the bitterness, or increase the amount of Parmesan cheese. Next, sauté chicken in an oil-coated pan in medium heat until the outside is browned and insides are cooked through. Also seasoning with salt and pepper to taste. Add the pasta to the chicken and mix then turn off the heat. Add the pesto sauce and reserved pasta water and mix. Plate the pasta and chicken, and top with the chopped olives. Garnish with the reserved Parmesan cheese and pine nuts.

If you want to be more adventurous, you can also combine basil pesto with arugula and use add ricotta cheese.

Optionally you can add cherry tomatoes to the pesto with the pasta. Roast the tomatoes: Place tomatoes on a baking sheet and drizzle with olive oil season with salt and pepper and roast for 18 to 20 minutes.

Easy homemade pesto thanks to Blue Apron!

The Skinny Confidential talks Blue Apron.
The Skinny Confidential talks Blue Apron.

Ultimately Blue Apron really fits with my lifestyle.

I’m busy but I want to cook. I’m working full time but I still want a fresh meal on the table for my man. I want it all! But it’s hard to do it all. So this program makes it easy.

Besides there’s something special about a meal on the table ( that’s not take out ), you know?

What are your quick, easy, fake it until you make it cooking tips?

lauryn, xx

p.s. the first 50 readers will receive 2 free meals on their Blue Apron order! Just click here.

* this post is brought to you by Blue Apron | pics & video.

The Skinny Confidential talks Blue Apron.
The Skinny Confidential talks Blue Apron.

  1. Arugula pesto sounds amazing!! One of my favorite recipes ever is my spinach pesto with rosemary caramelized onions. An arugula version would be so yummy! My fake it till you make it tip is buying prepared, peeled and cut veggies from whole foods. They are so easy to cook up as a side without doing any chopping!Xx

  2. Your effort really turned out accomplished! It seems so tempting and healthy….can’t wait to have it any long….coming to you very soon 🙂

    Latest Post – How To Dress For Summer in San Francisco: Wear A Trench

  3. BlueApron sounds AMAZING. I’d love to try them. Also I adore your new kitchen. The brown marble countertops are so chic.

  4. First of all, I just started checking out your blog and I am already in love. Second, I buy mint and by the time I am ready to use it, it’s gone bad. Every time. Third, mixing veggies with pasta is always my savior for last minute dinners. – – so basically I feel ya on all points of this post. I can’t wait to see more from you and catch up on previous posts!

    xo Annie

  5. I generally just pick one day or afternoon and cook for the entire week. Crock pots are amazing if you don’t have time too. I always keep the pantry filled with quick sides, like pasta or rice. That way if I make, say roast chicken, it can be paired with a variety of things by the time my bf comes home.

  6. If you like fresh mint, why not grow a little pot of it outside or in a windowsill? It won’t go bad and won’t be wasted! The stuff I buy from the store goes bad SO FAST.

    I’ve cooked some of the Blue Apron recipes (you can get the recipes off of the website without having to buy the subscription) and they have been really good. I pretty much cook every meal already so it’s a great way to get some fresh ideas.

  7. I’ve been wanting to try Blue Apron for the longest. They mentioned “teaming up” for my YouTube channel but talks never went further than a quick mention. I’m excited to share this fabulous idea soon! And I loved the way you presented it on your blog <3

  8. That looks so yum! What do you think of our Korean reciped to fire up the kitchen?

  9. I NEED THOSE OXFORDS. I love them so much.
    Also, while I’m here – your blog is my favourite ever and I swear I’ve read every square inch! Do you have any blogger friends that you would recommend as a secondary read? I need more!

  10. I’m with you on the mint… same with other fresh herbs like cilantro, ALWAYS end up using a tiny bit and throwing the rest out. It’s painful. I’m officially intrigued with Blue Apron!

    xx jen

  11. Hi Lauryn
    I recently discovered your blog while looking to healthen up a little my lifestyle and I really appreciate the content you provide. Keep on doing so 🙂
    However reading through I felt like a cultural clash (I’m French living in France). In France we dońt have any service similar to Blue Apron and if it existed, it would probably be a big business failure. The concept of take out dinners is unknown as every day and night a full freshly prepared meal is served either at school/work or at home. French woman work mostly full-time (I do too in a highly demanding cosmetic industry – we like our independancy yeah) and shop, prepare and cook in the evening when coming home meals that almost always contains fresh seasonal vegetables and fruits as well as quality meat or fish. While the aragula pesto spaghetti from blue apron seems delicious, I am pretty sure it wouldńt take more time to do it all on your own. So for the ladies who have no access to blue apron, I would highly reccomend to try doing it the same! I just wanted to share the cultural difference as it might be inspiring and mind-opening sometimes. Kindly. Caroline

  12. That cutting board though? Where can I find it at? Or is just a serving tray? Either way still love it

Questions, Comments, Thoughts?

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