Baked Feta Pesto Fusilli

Serves – 6 – 8


  • 250g fusilli cooked “al dente”
  • 150g feta, crumbled
  • 175ml olive oil
  • 10ml minced garlic
  • 90g Italian parsley
  • coarse salt and black pepper
  • 80ml pasta water (reserved from cooking the pasta)
  • 3 eggs
  • 60ml milk
  • freshly grated parmesan


  1. Preheat the oven to 180°C. Boil the fusilli until “al dente”. Set aside. (Reserve some of the water from the pasta.)
  2. Place the feta, olive oil, Italian parsley, garlic, pasta water, coarse salt and pepper in a food processor.
  3. Beat the eggs with the milk in a separate bowl. Add the feta mixture to the eggs and grate in some parmesan cheese to taste. Toss with the cooked pasta.
  4. Place in a pre-sprayed ovenproof dish. Bake for about 20-25 minutes.

© sharon glass 2012 | For more recipes: