Fusilli With Feta & Lemon Caper Pesto

Name: Fusilli With Feta & Lemon Caper Pesto
Prep time: 15 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: salt; 1/2 lb dried fusilli; 1 bunch fresh spinach, stems cut off, leaves washed well but not dried (10 ounces); 1/4 lb feta, crumbled (2/3 cup); 1 small garlic clove; 2 -3 anchovy fillets, rinsed and patted dry; 1 tablespoon capers, soaked briefly and rinsed; 1 inch strips lemon zest, minced; 3/4 ounce feta, crumbled (2 tablespoons); 1/4 cup roughly chopped fresh flat-leaf parsley; 2 -3 fresh basil leaves; 1 tablespoon fresh lemon juice; 1/4 cup extra virgin olive oil; salt & freshly ground black pepper, to taste

Submitted by Carla C.

"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."

Download

Ready In:: 15mins
Ingredients:: 14
Serves:: 4

ingredients

For the pasta
salt
¹⁄₂ lb dried fusilli
1 bunch fresh spinach, stems cut off, leaves washed well but not dried (10 ounces)
¹⁄₄ lb feta, crumbled (2/3 cup)
For the pesto
1 small garlic clove
2 -3 anchovy fillets, rinsed and patted dry
1 tablespoon capers, soaked briefly and rinsed
1 inch strips lemon zest, minced
³⁄₄ ounce feta, crumbled (2 tablespoons)
¹⁄₄ cup roughly chopped fresh flat-leaf parsley
2 -3 fresh basil leaves
1 tablespoon fresh lemon juice
¹⁄₄ cup extra virgin olive oil
salt & freshly ground black pepper, to taste

directions

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.
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.
Thin the pesto with a little of the reserved pasta water to get the consistency of runny cream.
Return the pasta to its pot; add the spinach and the pesto, stirring very well to coat the pasta.
Stir in the 2/3 cup crumbled feta and serve.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Carla C.

Netherlands

My most used and favorite cookbook is the 1946 edition of Fannie Farmer's Boston Cooking School handed down to me from my Mother. My most favorite kitchen utensils are a set of Johnson & Wales knives given to me by my mother, a professional chef. I enjoy traveling to exotic places, trying new foods and bringing home rare ingredients to expirement with. I work fulltime as a lab technician for a local diagnostic center. In addition to that, during my free time I'm either at the gym, listening to music, tending to my herb garden and/or trying out new recipes & ideas in the kitchen. I am a classically trained singer and musician, passionate about music. My favourite thing to do is sit outside in my garden with my husband, a glass of wine, good food, music & a few good friends. <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedHostChallengeBanner.gif alt= /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting />

View Full Profile