Fusilli With Feta & Lemon Caper Pesto Recipe

Name: Fusilli With Feta & Lemon Caper Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: salt; 12 lb dried fusilli; 1 bunch fresh spinach, stems cut off, leaves washed well but not dried (10 ounces); 14 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; 34 ounce feta, crumbled (2 tablespoons); ¼ cup roughly chopped fresh flat-leaf parsley; 2 -3 fresh basil leaves; 1 tablespoon fresh lemon juice; ¼ cup extra virgin olive oil; salt & freshly ground black pepper, to taste

Servings: persons

salt
12 lb dried fusilli
1 bunch fresh spinach, stems cut off, leaves washed well but not dried (10 ounces)
14 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
34 ounce feta, crumbled (2 tablespoons)
¼ cup roughly chopped fresh flat-leaf parsley
2 -3 fresh basil leaves
1 tablespoon fresh lemon juice
¼ cup extra virgin olive oil
salt & freshly ground black pepper, to taste

1
Bring a pot of salted water to a boil and cook the pasta until al dente.
2
Reserve 1/2 cup of the cooking water before draining the pasta, and dont wash the pot.
3
Meanwhile, put the wet spinach in a large skillet over medium heat.
4
Add a dash of salt, cover, and cook for 3 to 4 minutes.
5
Remove the pan from the heat, but keep the lid on.
6
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.
7
Thin the pesto with a little of the reserved pasta water to get the consistency of runny cream.
8
Return the pasta to its pot; add the spinach and the pesto, stirring very well to coat the pasta.
9
Stir in the 2/3 cup crumbled feta and serve.

5013

kcal

Calories

400

Fat

Carbs

260

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: salt, 12 lb dried fusilli, 1 bunch fresh spinach, stems cut off, leaves washed well but not dried (10 ounces), 14 lb feta, crumbled (2/3 cup), and more.

Yes, Fusilli With Feta & Lemon Caper Pesto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fusilli With Feta & Lemon Caper Pesto

How did you like this recipe?

Frequently Asked Questions