Fusilli With Feta & Lemon-Caper Pesto

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 Tbs. fresh lemon juice

2 to 3 anchovy fillets (if you can get salt-packed anchovies, even better), rinsed and patted dry

1/4 cup roughly chopped fresh flat-leaf parsley

Kosher salt and freshly ground black pepper

3/4 oz. feta, crumbled (2 Tbs.)

1 Tbs. capers (preferably salt-packed), soaked briefly and rinsed

1/2 lb. dried fusilli pasta

1-inch strip lemon zest, minced

1/4 lb. feta, crumbled (2/3 cup)

2 or 3 fresh basil leaves (optional)

1 small clove garlic; more or less to taste

Kosher salt

1 bunch fresh spinach (10 oz.), stems cut off, leaves washed well but not dried

1/4 cup extra-virgin olive oil

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