Quick & Easy Lemon Pesto Pasta

Summer is here, and with it comes the vibrancy and warmth that we crave all year. The long, sun-soaked days invite us to slow down, enjoy the outdoors, and savor the season’s bounty. 

One of the true delights of summer is the abundance of fresh citrus, particularly the bright and cheerful lemons that seem to embody the essence of sunshine. 

The Upsides of Summer Weather

There’s something magical about summer weather. The longer days give us more time to spend outside, whether it’s lounging by the pool, hiking in the mountains, or simply enjoying a picnic in the park. 

The warmth of the sun on our skin can be incredibly rejuvenating, boosting our mood and energy levels. Summer also means vacation time, road trips, camping trips, and a more relaxed pace that allows us to reconnect with family and friends.

I was lucky to spend ample time at the beach as a kid during the summer, leaving a wonderfully salty mark on my heart and a mind full of lovely memories. As an adult, I yearn for days spent outside in the sun and by the water. 

Celebrating Summer Citrus

Among the many treasures of summer, citrus fruits stand out. Lemons, with their bright yellow hue and zesty flavor, are incredibly versatile. They can brighten up any dish, add a refreshing twist to drinks, and are packed with vitamin C. 

One of my favorite ways to enjoy lemons is by maximizing a jar of lemon pesto from Trader Joe’s. This little jar packs a summer punch and is a great have-on-hand sauce during the warmer months. 

Quick and Easy Lemon Pesto

Lemon pesto is a fantastic way to capture the essence of summer in a jar. It’s bright, tangy, and incredibly versatile. You can whip up your own batch at home or head to Trader Joe’s to pick up a jar of their lemon pesto sauce. Either way, you’re in for a treat.

Here’s a quick recipe to make the most of those sunny lemons:

Ingredients:

• 1/2 box linguini or spaghetti 
• 1/3 cup lemon pesto, homemade or from Trader Joe’s
• 1 tsp extra virgin olive oil
• 1 tsp garlic minced
• 2 tbsp heavy cream or half and half
• 1/4 cup pistachios
• 1/2 tsp ground pepper
• 1 pinch salt to taste
• 4 leaves fresh basil chopped into ribbons
• Grated or shredded parmesan cheese 

Instructions:

1. Cook your pasta according to the package instructions.

2. In a pan, heat the lemon pesto sauce over medium heat.

3. Add the heavy cream to the pesto, stirring to combine. The cream will mellow out the punchy citrus flavor, creating a beautifully balanced sauce.

4. Once the pasta is cooked, drain it and add it to the pan with the sauce. Toss to coat the pasta evenly.

5. Serve the pasta topped with toasted pistachios and chopped basil. For an extra touch of richness, sprinkle with grated Parmesan cheese.

This dish is perfect for a quick weeknight dinner at home, but it’s also ideal for outdoor dining. Pack it up for a picnic or bring it along on your next camping trip. It’s a dish that brings a touch of gourmet flair to any setting.

Looking for more delicious pasta dishes? Browse my full collection of recipes here >

Final Thoughts

Summer is all about embracing the simplicity and beauty of the season. From enjoying the warm weather to savoring the fresh produce, there’s so much to love. So next time you see those bright lemons at the market, grab a few and bring a taste of sunshine to your table. 

Whether you’re making lemon pesto or simply squeezing some fresh lemon juice over a salad, you’ll be celebrating the best that summer has to offer. Enjoy the season, and happy cooking!

Quick Lemon Pesto Pasta

This 15 minute recipe is the perfect summer dish, especially after a long day of swimming or hanging out by the water.

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Prep Time:5 minutes mins

Cook Time:15 minutes mins

Servings: 2

Equipment

• 1 pot
• 1 sauce pan

Ingredients

• 1/2 box linguini or spaghetti cooked to package instructions
• 1/3 cup lemon pesto from Trader Joe's
• 1 tsp extra virgin olive oil
• 1 tsp garlic minced
• 2 tbsp heavy cream or half and half
• 1/4 cup pistachios shelled and toasted
• 1/2 tsp ground pepper
• 1 pinch salt to taste
• 4 leaves fresh basil chopped into ribbons
• grated or shredded parmesan cheese for topping (measure with your heart)

Instructions

• Bring a pot of salted water to a boil. At the same time, bring your sauce pan to medium high heat.
• Once the water is boiling, drop in your pasta and cook according to package instructions.
• Give your pistachios a rough chop and add them to your heated sauce pan. Toast until fragrant, approximately 3 to 5 minutes, then remove from the pan.
• Reduce the heat to low and pour in your E.V.O.O. as well as your minced garlic. Cook your garlic until fragrant then add your lemon pesto. Stir to combine and pour in the heavy cream or half and half.
• Once your pasta is al dente, transfer it directly to your sauce pan. Some pasta water should get transferred over with it to help loosen the pesto sauce. You can add as much pasta water as you'd like to reach your preferred consistency.
• Add salt and pepper to taste. You could also add some chili oil or red pepper flakes to add heat. Once the sauce is to your liking, plate your pasta, top with parmesan cheese, fresh basil, toasted pistachios, and freshly ground pepper.
• Serve immediately and enjoy!

Notes

If you’d like to make a richer pesto sauce, you can increase the volume of cream you add to the pesto. You can also add in 1/4 to 1/2 cup of whole milk ricotta dolloped on top or directly to your sauce before adding your pasta. 

Don’t love pistachios? Toasted pumpkin seeds, walnuts, or pine nuts also work well in this dish.