Fusilli with green pea pesto and feta


  • 1 1/2 cups chicken broth
  • 1 lb frozen peas
  • 2 tablespoons fresh dill
  • 12 oz dried fusilli pasta
  • 1 cup crumbled feta
  • 2 tablespoons olive oil
  • salt and pepper


  1. Bring a large pot of water to a boil, add pasta and cook according to instructions on the box.
  2. In a medium sauce pan bring the chicken stock to a boil, add the peas and cook for about 2 minutes.
  3. Remove from heat and add the dill, olive oil and half the feta
  4. Using a stick blender or regular blender, puree the mixture.
  5. Add the pasta to the pea sauce, season with salt and pepper.
  6. Garnish with feta and additional dill.
  7. Season with salt and pepper as needed.


  1. 4 out of 5


    Worked well and tasted healthy, but added a little salt and buttered bread to make it work with or family.

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