Fusilli With Feta Lemon Caper Pesto Recipes

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PESTO WITH FUSILLI



Pesto with Fusilli image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 8

1 pound fusilli pasta
3 cups fresh basil
2 tablespoons lightly toasted pine nuts
3 garlic cloves
3 cups extra-irgin olive oil
Pinch salt
1/2 teaspoon cracked pepper
1 cup grated Parmesan

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



Fusilli with Roasted Red Peppers, Feta, and Herb Dressing image

Provided by Sandra Lee

Categories     side-dish

Time 30m

Yield 8 servings

Number Of Ingredients 10

2 tablespoons lemon juice
1/2 cup extra-virgin olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup mixed fresh herbs (basil, oregano, thyme), finely chopped
1 pound fusilli or other spiral pasta
1/2 red onion, sliced
2 1/2 ounces sliced black olives
1 (12-ounce) jar roasted sliced red peppers, drained
4 ounces crumbled feta cheese

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



Fusilli With Feta & Lemon Caper Pesto image

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

salt
1/2 lb dried fusilli
1 bunch fresh spinach, stems cut off, leaves washed well but not dried (10 ounces)
1/4 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
3/4 ounce feta, crumbled (2 tablespoons)
1/4 cup roughly chopped fresh flat-leaf parsley
2 -3 fresh basil leaves
1 tablespoon fresh lemon juice
1/4 cup extra virgin olive oil
salt & freshly ground black pepper, to taste

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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