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Writer's pictureJordan Weynand

Springtime Feta Dill Pasta with Zesty Capers

Still on my Zesty Springtime game, and this one is perfect for that patio weather! Serve with a sprig of dill on top, some extra capers & feta, and a glass of your favorite wine. See the full recipe below!




Ingredients:

  • 1 lb pasta of your choice protein fusilli for some (I used chickpea protein pasta — s/o to Rotini /// s/o to Banza for keeping me still pasta-obsessed and a tad healthier because swimsuit season is almost here!) 

  • 1 lb of Italian sausage (for an extra protein kick and flavor burst, but totally optional!)

  • 1 block of creamy Feta Cheese

  • 2 tablespoons of olive oil

  • 3 cloves of garlic (let's keep those vampires away!)

  • 1 cup of starchy pasta water

  • 1 LARGE lemon

  • Zest of the lemon

  • 1 tablespoon of dijon mustard

  • A bunch of FRESH dill (if you use dried dill, it’ll kill the Springtime vibe so must be FRESH!)

  • Capers (& 1 teaspoon of caper juice)


Step-By-Step Instructions:

  1. Boil your pasta in a pot of bubbling water until it's al dente, but make it a bit gentler on the salt since Feta brings enough salt itself!

  2. Save about a cup of that starchy pasta water before draining your pasta. It's liquid gold!

  3. While your pasta is boiling away, in a pan, cook down the Italian sausage (if not including meat, feel free to skip this step.

  4. Once the sausage is cooked to perfection, toss in the Feta, garlic, caper juice, dijon mustard, and the pasta water into the pan and whisk until a creamy sauce develops.

  5. Squeeze in the juice of your lemon and its zest for an added citrusy flavor.

  6. Cook it all up on medium heat until it becomes a velvety, dreamy sauce. Toss in those capers and stir in!

  7. Now, add your cooked pasta to the pan and toss it together, adding more pasta water if needed to make it extra creamy.

  8. Serve immediately and enjoy!


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