Gabriella
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Mama’s Kitchen: Fusilli with Peas, Dill and Lemon


fusilli with peas

Last week I received my new issue of Fine Cooking and my menu planning for this week was done within minutes. Just within the first four pages I found four recipes that I had to try out this week. Last night I tried the Fusilli with Peas and Feta recipe. I didn’t add the feta because I’m laying off cheese as much as I can but the dish was refreshing and delicious. It actually reminded me of a lighter version of a dish I grew up eating Pasta con Piselli (Pasta with Peas). My husband and I downed this dish quickly and before we were even done he said this recipe was a repeater – I couldn’t agree more! I hope you enjoy it as much as we did.

Recipe from Fine Cooking 123 , pp. 17

Kosher salt
1-1/2 cups lower-salt chicken broth
1 lb. fresh or frozen peas (about 3 cups) *[I used frozen peas]
3 Tbs. extra-virgin olive oil
2 Tbs. chopped fresh dill *[I was a little heavy handed with the dill because we like dill]
Freshly ground black pepper
12 oz. dried fusilli pasta
4 oz. feta, finely crumbled (about 1 cup) *[I skipped this]
Lemon wedges for serving *[We were liberal with lemon because we love lemon and it really brightened up the sauce]

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.

This was so easy to make! Monday nights are difficult for me because the tiny dancer has dance class in the evening so I don’t have a lot of time to make dinner and this came together in less than 30 minutes.

Buon Appetito!

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