Fusilli With Feta Lemon Caper Pesto Recipes
PESTO WITH FUSILLI
Steps:
- Bring a pot of water to a boil, add pasta, and cook to al dente.
- In a food processor, combine basil and pine nuts, and blend. Add the garlic and drizzle in the olive oil while the processor is in operation. When the mixture turns to a paste, add the salt, pepper, and Parmesan, and pulse until well blended.
- To serve, simply combine the pasta and pesto together, and sprinkle Parmesan on top.
FUSILLI WITH ROASTED RED PEPPERS, FETA, AND HERB DRESSING
Steps:
- For dressing: Place all ingredients in a jar. Close lid tightly and shake until blended.
- In a large pot of lightly salted water, cook pasta according to package directions. While pasta is cooking, soak red onion in ice water to mellow its flavor. Drain cooked pasta and place in a large bowl. Drain onions and pat dry, add to pasta, Add dressing, olives, peppers and feta to warm pasta and toss. Serve at room temperature.
FUSILLI WITH FETA & LEMON CAPER PESTO
Excerpted from Cooking New American by the Editors of Fine Cooking. Cooking Right: Thin the pesto with a little of the reserved pasta water; you probably won't need to use all of the water.
Provided by - Carla -
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Bring a pot of salted water to a boil and cook the pasta until al dente. Reserve 1/2 cup of the cooking water before draining the pasta, and don't wash the pot. Meanwhile, put the wet spinach in a large skillet over medium heat. Add a dash of salt, cover, and cook for 3 to 4 minutes. Remove the pan from the heat, but keep the lid on.
- 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.
- Thin the pesto with a little of the reserved pasta water to get the consistency of runny cream.
- Return the pasta to its pot; add the spinach and the pesto, stirring very well to coat the pasta.
- Stir in the 2/3 cup crumbled feta and serve.
Nutrition Facts : Calories 448.2, Fat 22.2, SaturatedFat 7.2, Cholesterol 31.9, Sodium 588.9, Carbohydrate 48, Fiber 3.9, Sugar 2.9, Protein 15.5
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