Fusilli with Peas and Feta

I got this recipe from finecooking.com and through it was a good, easy recipe. Jared and I both gave it a 7.

Fusilli with Peas and Feta

• Kosher salt
• 1-1/2 cups lower-salt chicken broth
• 1 lb. fresh or frozen peas (about 3 cups)
• 3 Tbs. extra-virgin olive oil
• 2 Tbs. chopped fresh dill
• Freshly ground black pepper
• 12 oz. dried fusilli pasta
• 4 oz. feta, finely crumbled (about 1 cup)
• juice from 1/2 lemon
• 1/4 C. fresh Parmesan 

Tip:

If starting with peas in the pod, you’ll need about 3 lb. before shelling.

Bring a large pot of well-salted water to a boil over high heat.
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 tsp. of the dill, 1-1/4 tsp. salt, and 1/2 tsp. pepper and blend until smooth. It’s fine if the sauce looks thin at this point.
Meanwhile, 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 tsp. dill, with lemon wedges on the side.

nutrition information (per serving):
Calories (kcal): 590; Fat (g): 19; Fat Calories (kcal): 170; Saturated Fat (g): 6; Protein (g): 23; Monounsaturated Fat (g): 9; Carbohydrates (g): 81; Polyunsaturated Fat (g): 2; Sodium (mg): 1040; Cholesterol (mg): 25; Fiber (g): 10;