Pesto Potatoes with Peppers and Clams

Courtesy of Chef Mark Cleveland

Time: 10 to 40 mins

Time to Prep:

Ease to Prep: ⋆ ⋆

Taste Score: 

The rule of thumb is that pesto goes well with almost everything. This new recipe, Pesto Potatoes with Sweet Peppers and Clams, is no exception to that rule. As expected from us, this recipe is downright delicious and can be prepared easily and quickly. In fact, if your potatoes are already cooked and you have a high-quality jarred pesto on-hand, this recipe can be put together in 5 minutes or less. Add the 6 minutes of cooking time (if you cook it in the microwave) and you can have this outstanding meal ready in as little as 10 minutes!

2 Servings

  • 1½ lb of small potatoes, boiled
  • 1 lb of clams
  • ¼ lb of sweet peppers
  • ⅔ cup of Pesto
  • 1 small lime (sliced)
  • Salt and pepper to taste

Cut the potatoes and sweet peppers into bite-sized shapes and, in a mixing bowl, toss with the pesto, salt and pepper. Load the potatoes and peppers into a Ready. Chef. Go!® bag and place the clams on top. Arrange the lime slices around the clams on top of the potato pesto mix. Seal the bag to cook.

Conventional Oven: Preheat the oven to 400° F. Place the bag on a baking sheet and cook for 25 to 30 minutes or until the clams open up.

Microwave: Place the bags on a microwave-safe dish and cook on high for 5½ to 6 minutes or until the clams are open.

Let the bag cool for 1 to 2 minutes and then cut it open and plate the meal to serve. This dish can be served by itself or on top of a bed of pasta or rice. Fresh and crispy bread is the perfect pairing to this dish since it soaks well in the delicious pesto.

 

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