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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Fusilli With Feta & Lemon Caper Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions