Servings: four as a light main course.
The idea here is to make a tangy, lemony pasta sauce with feta and a few pantry staples. You can make it in the time it takes to cook the pasta. I use a large Japanese mortar and pestle for the sauce—it takes about 5 minutes of pounding—but a blender is even faster.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
A summer classic in our house for years. I add more lemon zest, juice, basil, evoo, to a full pound of pasta. Pasta water essential to loosening pesto. So very flavorful.
Very easy and delicious
Yum! Left out the anchovies and used gorgonzala instead of feta. I also used my food processor instead of a blender.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.