Lemon-Pesto and Clams Pasta

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!

Course Main Course

Prep Time 5 minutes

Cook Time 20 minutes

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.