Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

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.


  • 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


  • 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.


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


Rate or Review

Reviews (7 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.

Show More

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.