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