“Excerpted from Cooking New American by the Editors of Fine Cooking. Cooking Right: Thin the pesto with a little of the reserved pasta water; you probably won’t need to use all of the water.”

Ingredients Nutrition


  1. Bring a pot of salted water to a boil and cook the pasta until al dente. Reserve 1/2 cup of the cooking water before draining the pasta, and don’t wash the pot. Meanwhile, put the wet spinach in a large skillet over medium heat. Add a dash of salt, cover, and cook for 3 to 4 minutes. Remove the pan from the heat, but keep the lid on.
  2. Put the garlic, anchovies, capers, lemon zest, 2 tablespoons feta, parsley, basil, lemon juice, olive oil, salt, and pepper in a blender and blend until the pesto is creamy.
  3. Thin the pesto with a little of the reserved pasta water to get the consistency of runny cream.
  4. Return the pasta to its pot; add the spinach and the pesto, stirring very well to coat the pasta.
  5. Stir in the 2/3 cup crumbled feta and serve.

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