The word fusilli presumably comes from fuso, as traditionally it is spun by pressing and rolling a small rod over the thin strips of pasta to wind them around it in a corkscrew shape. The color of this kind of pasta can be made by mixing other ingredients into the dough, which also affects the flavor, for example, beetroot or tomato for red, spinach or peas for green, and cuttlefish ink for black. Check out this interesting recipe of fusilli with peas and feta that will melt your heart away!
1. In a large pot of well-salted water, bring to a boil over high heat.
2. In a 3-quart saucepan, bring the chicken broth to a boil over high heat. Add the peas and cook until crisp-tender, 2 to 4 minutes. Remove from the heat and, using a slotted spoon, remove and reserve 1 cup of the peas. Transfer the broth and the remaining peas to a blender. Add the olive oil, all but 1 teaspoon of the dill, 1-1/4 teaspoon of salt, and 1/2 teaspoon of pepper and blend until smooth. It’s fine if the sauce looks thin at this point.
3. Cook the pasta until al dente. Drain and transfer to a large bowl. Toss the pasta with the sauce, the reserved peas, and 3/4 cup of the feta. Serve garnished with the remaining 1/4 cup feta and 1 teaspoon dill, with lemon wedges on the side.