Fusilli with Feta & Lemon-Caper Pesto

Name: Fusilli with Feta & Lemon-Caper Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 fillets to 3 anchovy fillets (if you can get salt-packed anchovies, even better), rinsed and patted dry; 1 Tb capers (preferably salt-packed), soaked briefly and rinsed; 158 milliliters 1/4 lb. feta, crumbled; 2 Tbs 3/4 oz. feta, crumbled; 59 milliliters roughly chopped fresh flat-leaf parsley; 227 grams dried fusilli pasta; 1 small clove garlic; more or less to taste; 4 servings Kosher salt; 4 servings Kosher salt and freshly ground black pepper; 1 Tb fresh lemon juice; 1 inch lemon zest, minced; 59 milliliters extra-virgin olive oil; 283 grams bunch fresh spinach , stems cut off, leaves washed well but not dried

Fusilli with Feta & Lemon-Caper Pesto is a pescatarian main course. This recipe serves 4. One portion of this dish contains roughly 15g of protein, 22g of fat, and a total of 441 calories. Head to the store and pick up to 3 anchovy, kosher salt, feta, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Put the wet spinach in a large skillet over medium heat.

Ingredients you will need

Spinach

Equipment you will use

Frying Pan

Add a dash of salt, cover, and cook for 3 to 4 minutes.

Ingredients you will need

Salt

Remove the pan from the heat, keeping the lid on; the spinach will wilt and stay bright green. If using a blender, put in the garlic, anchovies, capers, lemon zest, the 2 Tbs. crumbledfeta, the parsley, basil, lemon juice, olive oil, salt, and pepper and blend until the pesto is creamy. If using a mortar, add the pesto ingredients one at a time, pounding with a pestle until well mashed and blended before adding the next ingredient. Thin the pesto with the reserved pasta water to get the consistency of runny cream; you probably won't have to use the entire 1/2 cup water. Return the pasta to the pot in which it was cooked; add the spinach (drain any liquid left in the pan) and the pesto, stirring very well to coat the pasta. Stir in the 2/3 cup crumbled feta and serve.

Ingredients you will need

Lemon Juice