A short pasta coated in buttery pesto that needs only pasta water to loosen and a squeeze of lemon to brighten. The nut-rich pesto gives body to the sauce while staying light. Have this on the table in under twenty minutes.

Serves 2. 18 minutes, 8 at the stove.

About 1140 calories a serving, 23 g protein, 95 g carbohydrate, 74 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 3 quarts of water to boil in a pot and add about 1.5 teaspoons of salt. When it reaches a rolling boil, add 8 ounces of pasta and stir. Cook until the pasta is tender but not soft, about 10 minutes; begin checking the package time at 2 minutes in.12 min
2. Reserve 1 cup of the pasta water before draining the pot. Return the hot pasta to the pot off heat.
3. Stir in 2 tablespoons of butter and 1 cup of the pesto, then add 1/4 cup of the reserved pasta water. Stir until the pesto coats the pasta evenly, adding a splash more pasta water if it seems thick. Taste and adjust with salt and pepper.
4. Divide the pasta between two bowls. Squeeze the lemon over each bowl and serve at once.

Note If you have fresh lemon at hand, use it; if not, a splash of white vinegar works in a pinch. Leftovers keep, covered, for two days in the fridge; reheat gently with a little water. Serve with a green salad or roasted vegetables on the side to make the meal fuller.