Fusilli with Peas and Feta

Fusilli with Peas and Feta
Photo by Scott Phillips


  • Lemon wedges for serving
  • Freshly ground black pepper
  • 3 Tbs. extra-virgin olive oil
  • 12 oz. dried fusilli pasta
  • 2 Tbs. chopped fresh dill
  • Kosher salt
  • 1 lb. fresh or frozen peas (about 3 cups)
  • + 2 more ingredients
    • 4 oz. feta, finely crumbled (about 1 cup)
    • 1-½ cups lower-salt chicken broth

Bring a large pot of well-salted water to a boil over high heat. In a 3-quart saucepan, bring the chicken broth to a boil over high heat. Add the peas and cook until crisp-tender, 2 to 4 minutes. Remove from the heat and, using a slotted spoon, remove and reserve 1 cup of the peas. Transfer the ...

View full recipe at Fine Cooking


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