1-1/2cupsvegetable stock or water with a bouillon cube added and disolved
2-1/2cupsfrozen green peas
2cupsfresh spinachloosely packed
454gdried fusilli pasta
1cupof crumbled fetadivided
1/2teaspooneach salt and pepper
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.
recipe adapted from Fine Cooking
Dinner in 30: Green Pea Pasta https://www.infinebalance.com/green-pea-pasta/