Fusilli With Feta & Lemon Caper Pesto

• salt
• 12 lb dried fusilli
• 1 bunch fresh spinach, stems cut off, leaves washed well but not dried (10 ounces)
• 14 lb feta, crumbled (2/3 cup)
• 1 small garlic clove
• 2 -3 anchovy fillets, rinsed and patted dry
• 1 tablespoon capers, soaked briefly and rinsed
• 1 inch strips lemon zest, minced
• 34 ounce feta, crumbled (2 tablespoons)
• 14 cup roughly chopped fresh flat-leaf parsley
• 2 -3 fresh basil leaves
• 1 tablespoon fresh lemon juice
• 14 cup extra virgin olive oil
• salt & freshly ground black pepper, to taste

1. Bring a pot of salted water to a boil and cook the pasta until al dente.
2. Reserve 1/2 cup of the cooking water before draining the pasta, and dont wash the pot.
3. Meanwhile, put the wet spinach in a large skillet over medium heat.
4. Add a dash of salt, cover, and cook for 3 to 4 minutes.
5. Remove the pan from the heat, but keep the lid on.
6. Put the garlic, anchovies, capers, lemon zest, 2 tablespoons feta, parsley, basil, lemon juice, olive oil, salt, and pepper in a blender and blend until the pesto is creamy.
7. Thin the pesto with a little of the reserved pasta water to get the consistency of runny cream.
8. Return the pasta to its pot; add the spinach and the pesto, stirring very well to coat the pasta.
9. Stir in the 2/3 cup crumbled feta and serve.

salt, fusilli, fresh spinach, feta, garlic, anchovy, capers, lemon zest, feta, parsley, basil, lemon juice, extra virgin olive oil, salt

Taken from www.food.com/recipe/fusilli-with-feta-lemon-caper-pesto-360964 (may not work)