Fusilli with Feta & Lemon-Caper Pesto

Directions

1. 1
   Put the wet spinach in a large skillet over medium heat.
2. 2
   Calories
3. 3
   420, Fat
4. 4
   190, Saturated Fat
5. 5
   44, Polyunsaturated Fat
6. 6
   Add a dash of salt, cover, and cook for 3 to 4 minutes.
7. 7
   21, Fat Calories
8. 8
   6, Protein
9. 9
   2, Sodium
10. 10
    Remove the pan from the heat, keeping the lid on; the spinach will wilt and stay bright green. If using a blender, put in the garlic, anchovies, capers, lemon zest, the 2 Tbs. crumbledfeta, the parsley, basil, lemon juice, olive oil, salt, and pepper and blend until the pesto is creamy. If using a mortar, add the pesto ingredients one at a time, pounding with a pestle until well mashed and blended before adding the next ingredient. Thin the pesto with the reserved pasta water to get the consistency of runny cream; you probably won't have to use the entire 1/2 cup water. Return the pasta to the pot in which it was cooked; add the spinach (drain any liquid left in the pan) and the pesto, stirring very well to coat the pasta. Stir in the 2/3 cup crumbled feta and serve.
11. 11
    14, Monounsaturated Fat
12. 12
    12, Carbohydrates
13. 13
    820, Cholesterol
14. 14
    30, Fiber
15. 15
    Photo: Scott Phillips
16. 16
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