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.
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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.
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