Fusilli with Feta and Lemon-Caper Pesto
added 03/07/08
Serves 4
While most of us associate the word “pesto” with basil, it actually refers to any paste traditionally made with a mortar and pestle. You can prepare this tangy sauce in the time it takes to cook the pasta.
1/2lb. dried fusilli pasta
1 bunch fresh spinach (10 oz.), stems removed, leaves washed well but not dried
6 oz. feta cheese, crumbled, divided
1 clove garlic
2-3 anchovy fillets, rinsed and patted dry
1 Tbs. salt-packed capers, soaked briefly and rinsed
1 tsp. grated lemon zest
1/4cup chopped fresh flat-leaf parsley
2 to 3 fresh basil leaves (optional)
1 Tbs. fresh lemon juice
1/4cup extra-virgin olive oil
Salt and freshly ground black pepper, to taste
Bring a large pot of salted water to a boil. Add the pasta, and cook until al dente. Meanwhile, place the spinach in another pot. Cover, and cook 3 to 4 minutes. Remove the pan from the heat, drain any liquid, cover spinach, and set aside.
In a blender or food processor bowl, combine 2 tablespoons crumbled feta, garlic, anchovies, capers, lemon zest, parsley, basil (if using), lemon juice, olive oil, salt, and pepper, and blend until creamy.
Drain the pasta, reserving 1/2cup pasta water. Thin the pesto to the desired consistency with the reserved pasta water. Return the pasta to the pot in which it was cooked; add the spinach and the pesto, stirring very well to coat the pasta. Stir in the remaining crumbled feta and serve.
—Fine Cooking, August/September 2001
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