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Rosemary Mark

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Lemon-Pesto and Clams Pasta

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Dinner – 25 minutes flat! Purchased pesto, canned clams and a spritz of lemon make a one-pot pasta meal in minutes. (yeah, less dish washing!) Fresh lemon juice and zest brighten the brininess of the clams, and add a twist to traditional pesto.  In summer when basil is abundant it’s nice to wiz up homemade pesto in a blender – just basil leaves, Parmesan, salt, garlic and olive oil –  but this time of year, or when you’re in a hurry there are many prepared options available. I buy Trader Joe’s Genova brand refrigerated pesto.  I developed this recipe for a project with my friend Rita at Golden Grain pasta many years ago. She is still saying how much she likes it! 

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Lemon-Pesto and Clams Pasta

Prepare a green salad while the pasta is boiling and dinner is done!
Prep Time5 mins
Cook Time20 mins
Course: Main Course
Servings: 4

Ingredients

  • 12 ounces uncooked fettuccine, spaghetti, or angel hair pasta
  • 3/4 cup prepared pesto
  • 2 tsp. grated lemon zest
  • 2 cans (6.5oz each) chopped or minced clams, undrained
  • 1 Tbsp. lemon juice, or more to taste
  • Shredded Parmesan cheese for serving

Instructions

  • COOK pasta according to package directions.
  • Meanwhile, in a small dish combine 1/4 cup pesto with lemon zest. Set aside.
  • DRAIN cooked pasta in a colander leaving some moisture on pasta; do not rinse.  Leave in colander and cover with a lid to keep warm.
  • In the same pot used for pasta, heat clams and lemon juice over medium-high heat.  Simmer 2 minutes until liquid is slightly reduced.
  • REDUCE heat to low and stir in remaining 1/2 cup pesto.
  • ADD pasta to clam sauce.  Stir until heated through. Top each serving with a spoonful of lemon-pesto and pass Parmesan separately.

 Recipe developed by Rosemary Mark for Golden Grain Pasta.  

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Comments

  1. Rita says

    February 9, 2011 at 7:35 pm

    Yumm. You’ve inspired me to make this for dinner tomorrow or Friday! Fortunately, I always have a container of pesto in my freezer, and the other ingredients are among my kitchen staples.

    Reply
    • Rosie's Kitchen says

      February 9, 2011 at 10:37 pm

      This recipe was done for Golden Grain in 2002. Time flies!

      Reply

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