Fusilli with Feta & Lemon-Caper Pesto

Fusilli with Feta & Lemon-Caper Pesto
Photo by Scott Phillips


  • 2 to 3 anchovy fillets (if you can get salt-packed anchovies, even better), rinsed and patted dry
  • ¼ cup roughly chopped fresh flat-leaf parsley
  • Kosher salt and freshly ground black pepper
  • ¼ cup extra-virgin olive oil
  • ½ lb. dried fusilli pasta
  • 1-inch strip lemon zest, minced
  • 2 or 3 fresh basil leaves (optional)
  • + 7 more ingredients
    • 1 Tbs. fresh lemon juice
    • 1 bunch fresh spinach (10 oz.), stems cut off, leaves washed well but not dried
    • ¾ oz. feta, crumbled (2 Tbs.)
    • ¼ lb. feta, crumbled (2/3 cup)
    • Kosher salt
    • 1 Tbs. capers (preferably salt-packed), soaked briefly and rinsed
    • 1 small clove garlic; more or less to taste

Bring a pot of water to a boil and add salt and the pasta. Cook until al dente. Reserve about 1/2 cup of the cooking water before draining the pasta, and don't wash the pot. (see Use pasta water to adjust a sauce's thickness) As the pasta cooks, wilt the spinach and make the pesto in a mortar or...

View full recipe at Fine Cooking


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