Have you ever come home from a holiday and think, ‘Hmmm I suppose I have to cook now’? Our holiday in France and Belgium was so jam packed with amazing food experiences that I really never wanted it to end. We arrived back home and it hit me that I will have to cook again. I managed to avoid it the first night as we were all so tired we were in bed by 9pm. I guess we’re a bit jet lagged and so far I’ve been in a bit of a lull as I have been so busy unpacking and cleaning then repacking again because this weekend we go away AGAIN! This time it’s only a road trip to Saskatchewan for my brothers wedding but still I feel like there’s hardly enough time to get my breath back.
While I was restocking our fridge I picked up the newest issue of Fine Cooking and found this super simple fresh pea and feta pasta. After all that really rich French food I felt that we could really use a simple meal. I bought a side of salmon and baked it in the oven with salt, pepper, lemon and fresh dill. Since the pea ‘sauce’ had fresh dill in it I found that they were delicious together. I am totally sold on the combination of feta and peas…give it a try!
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Fusilli with Peas and Feta (taken directly from Fine Cooking Magazine)
- 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
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.