Spring Chef / Fitness Partner Tip

Spring Chef Partner Tip

We partnered with Blue Apron in 2017 when they adopted four schools in the Bronx as a chef partner. It’s been an incredible partnership, and we are deeply grateful for their support. Says Blue Apron, “Our partnership with WITS has been one that continues to reward and excite everyone at Blue Apron! Teaching children that food can still be delicious while maintaining an aspect of nutrition is something that we are incredibly passionate about – and WITS allows us to do just that! Between trips to local schools, live demonstrations, and a trip to our Test Kitchen, we’ve loved having WITS be a part of our lives, and look forward to strengthening the relationship more in the years to come!”

Blue Apron’s Spring Pesto Mac & Cheese


2 cups basil leaves

1⁄4 cup mint leaves

1⁄2 cup canned chickpeas, drained

1⁄8 cup parmesan cheese, grated, plus more for garnish

1⁄2 tsp crushed red pepper flakes

1 garlic clove, smashed

1 tsp lemon zest

2 teaspoons lemon juice (optional)

1 cup frozen peas, defrosted

6 oz fresh mozzarella, cubed

1/3 -1/2 cup olive oil, plus more for drizzling

12 oz dried or fresh pasta (any shape will do!)


  1. Start the Pesto: Add the basil leaves, mint, chickpeas, garlic, and a drizzle of olive oil to a food processor; pulse until chopped.
  2. Finish the Pesto : Add the Parmesan cheese, red pepper flakes, lemon zest and juice (if using) to the food processor. Pulse until combined. With the processor running, slowly add enough olive oil through the feed tube and process until the pesto is finely pureed and thoroughly combined. Season with salt and pepper to taste.

Assemble your dish : Cook your pasta per the package instructions; thoroughly drain. Transfer the pesto to a large bowl. Add your cooked pasta, defrosted peas and cubed mozzarella. Mix to combine; season with salt and pepper to taste. Garnish with