INGREDIENTS:
- 1-1/2 cups vegetable stock or water with a bouillon cube added and disolved
- 2-1/2 cups frozen green peas
- 2 cups fresh spinach loosely packed
- 2 tablespoons olive oil
- 1 tablespoon pesto
- 454 g dried fusilli pasta
- 1 cup of crumbled feta divided
- 1/2 teaspoon each salt and peppe
- lemon wedges
Instructions
Bring a large pot of water to boil for the pasta. Season generously with salt. Cook pasta according to package directions.
Reserve 1/2 cup of pasta water. Drain the pasta. In a medium sized pot add peas, water and bouillon cube and bring to a simmer over medium heat.
Cook for 2-3 minutes then add the spinach. Cook until the spinach wilts, another minute or 2. Remove from the heat.
Pour the pea and spinach mixture into the jar of a blender, it may be necessary to do this in batches.
Add the pesto, salt, pepper and olive oil. Vent the blender lid and cover with a kitchen towel to allow steam to escape.
Blend until smooth and creamy. Taste for seasoning, add more salt if necessary. In a large bowl toss cooked and drained pasta with sauce and 3/4 of a cup of feta cheese.
Add some pasta water, a tablespoon at a time, only if the sauce is too thick. Serve with the remaining feta cheese and lemon wedges.
