Vegetarian that 9% heavier than the average vegetarian meal.
Lightness2/5
Ease4/5
👍 Best for
✓ Beginner cooks✓ Vegetarian lovers
This take is generated from the meal's nutrition, price and how it ranks against 1,900 meals we track — a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from Blue Apron🔄 Availability checked weekly
Nutrition per serving
730
Calories
Per serving, as packaged by Blue Apron. Oils, salt & pepper added at home aren't included.
🧾 Diet fit
Based on this meal's macros per serving
✕ High protein✕ Under 500 cal
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ Italian
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
6 oz Fusilli Bucati Corti Pasta
2 each Scallions
2 ear Corn
4 oz Grape Tomatoes
¼ cup Grated Parmesan Cheese
2 tbsp Mascarpone Cheese
6 tbsp Basil Pesto
1 oz Sliced Roasted Red Peppers
¼ tsp Crushed Red Pepper Flakes
How to make it
1
Bring a medium pot of salted water to a boil. Rinse and dry all produce. Strip the corn kernels from the cobs. Slice the scallions, keeping the white bases and green tops separate. Halve the tomatoes, place in a bowl, drizzle with olive oil, season with salt and pepper, and stir to coat. Roughly chop the peppers.
2
Add the pasta to the boiling water. Cook stirring occasionally 11-12 minutes until al dente. Drain and return to the pot.
3
Heat 2 teaspoons olive oil in a nonstick pan over medium-high. Add the corn in an even layer. Cook undisturbed 2-3 minutes until lightly browned (it may pop). Add the white scallion bases and as much red pepper flake as you like; season. Cook stirring frequently 1-2 minutes until softened. Taste and season.
4
Add the seasoned tomatoes, cooked corn, chopped peppers, pesto, and mascarpone to the pot of pasta. Stir thoroughly to combine. Taste and season. Serve topped with parmesan and the green scallion tops.
5
Make-ahead: Rinse the cooked pasta under cold water after draining. Stir in the green scallion tops, transfer to an airtight container, cool, then cover and refrigerate. Serve garnished with parmesan.
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Among the Vegetarian dishes in Blue Apron's lineup, Pesto Fusilli Pasta with with Fresh Tomatoes & Corn is one of the more straightforward options to prepare.
Pasta is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was originally only made with durum, although the definition has been expanded to include alternatives for a gluten-free diet, such as rice flour, or legumes such as beans or lentils. [1]
Blue Apron delivers weekly meals across the US. For testing notes, delivery details, and how Blue Apron compares to alternatives, read the Blue Apron review on MealFan.
⏱️ Est. time: 40 min
🍽️ Serves: 1 serving
⚠ Not ideal for
High-protein requirements
Vegans
How to make it
Bring a medium pot of salted water to a boil. Rinse and dry all produce. Strip the corn kernels from the cobs. Slice the scallions, keeping the white bases and green tops separate. Halve the tomatoes, place in a bowl, drizzle with olive oil, season with salt and pepper, and stir to coat. Roughly chop the peppers.
Add the pasta to the boiling water. Cook stirring occasionally 11-12 minutes until al dente. Drain and return to the pot.
Heat 2 teaspoons olive oil in a nonstick pan over medium-high. Add the corn in an even layer. Cook undisturbed 2-3 minutes until lightly browned (it may pop). Add the white scallion bases and as much red pepper flake as you like; season. Cook stirring frequently 1-2 minutes until softened. Taste and season.
Add the seasoned tomatoes, cooked corn, chopped peppers, pesto, and mascarpone to the pot of pasta. Stir thoroughly to combine. Taste and season. Serve topped with parmesan and the green scallion tops.
Make-ahead: Rinse the cooked pasta under cold water after draining. Stir in the green scallion tops, transfer to an airtight container, cool, then cover and refrigerate. Serve garnished with parmesan.
Pesto Fusilli Pasta is offered by Blue Apron. Read the full Blue Apron review on MealFan for pricing, freshness ratings, and how Blue Apron compares to competitors.
Is Pesto Fusilli Pasta italian?
Pesto Fusilli Pasta is tagged as Italian on the Blue Apron menu. For specific allergen details, refer to the card included with your delivery.
How long does Pesto Fusilli Pasta take to prepare?
Pesto Fusilli Pasta is made in 5 steps. Estimated active time is about 40 minutes based on the recipe instructions.
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