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Recipe

Fusilli with Peas and Feta

Scott Phillips

Servings: 4

Flavored with a good dose of dill and tangy feta, this bright green pasta is a delicious way to celebrate spring.

Ingredients

  • Kosher salt
  • 1-1/2 cups lower-salt chicken broth
  • 1 lb. fresh or frozen peas (about 3 cups)
  • 3 Tbs. extra-virgin olive oil
  • 2 Tbs. chopped fresh dill
  • Freshly ground black pepper
  • 12 oz. dried fusilli pasta
  • 4 oz. feta, finely crumbled (about 1 cup)
  • Lemon wedges for serving

Nutritional Information

      Calories (kcal) : 590
      Fat Calories (kcal): 170
      Fat (g): 19
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 9
      Cholesterol (mg): 25
      Sodium (mg): 1040
      Carbohydrates (g): 81
      Fiber (g): 10
      Protein (g): 23

Preparation

  • Bring a large pot of well-salted water to a boil over high heat.
  • In a 3-quart saucepan, bring the chicken broth to a boil over high heat. Add the peas and cook until crisp-tender, 2 to 4 minutes. Remove from the heat and, using a slotted spoon, remove and reserve 1 cup of the peas. Transfer the broth and the remaining peas to a blender. Add the olive oil, all but 1 tsp. of the dill, 1-1/4 tsp. salt, and 1/2 tsp. pepper and blend until smooth. It’s fine if the sauce looks thin at this point.
  • Meanwhile, cook the pasta until al dente. Drain and transfer to a large bowl. Toss the pasta with the sauce, the reserved peas, and 3/4 cup of the feta. Serve garnished with the remaining 1/4 cup feta and 1 tsp. dill, with lemon wedges on the side.

Tip

If starting with peas in the pod, you’ll need about 3 lb. before shelling.

Reviews

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Reviews

  • leecy | 07/27/2015

    Flavorless (and I added garlic). I will not make this recipe again.

  • denimseven | 01/07/2014

    This was quick, easy and delicious! Following the suggestions from another reviewer, I added the juice of half a lemon, and substituted dried chives instead of fresh dill when I made the sauce. I think this really added to the recipe. I think a nice addition might be pan fried pancetta or prosciutto to top the pasta. Will try this the next time I make this and there will definitely be a next time. .

  • Jennaesq | 05/27/2013

    Lovely, light, and refreshing. Comes together very quickly and the sauce keeps well.

  • JeffAxelrod | 05/25/2013

    Great and unique dish--a breeze to throw together. I literally was able to do it while the pasta water was heating with no prior prep work. Trader Joe's was out of dill--what else is new? So I substituted chives from our backyard. They were a perfect and maybe superior substitute for dill. We also had some leftover chicken breast that I diced and threw on top to make for a more substantial meal. My wife, who usually hates the idea of peas really liked it as well. She suggested it would work well with salmon on top as well--which I totally agree with. Next time I would try to make the sauce a tad thicker--I'll probably reserve a bit of the chicken broth and only add as much as looks appropriate. And you'll end up with a lot of extra sauce--plan for it.

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