Spinach Fusilli with Sturgeon, Fennel, Tomatoes, and Lemon

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Meal Theme:

Meal Type:


1 pound
spinach fisilli
2 tablespoons
Olive Oil
2 tablespoons
butter (unsalted)
fennel bulbs (core removed, fronds reserved and chopped, bulbs thinly sliced)
1 pint
grape tomatoes (cut in half)
1 tablespoon
capers (drained, and rinsed)
lemon (zest and juice)
1⁄2 cup
dry white wine
1⁄2 cup
flat leaf parsely (chopped )
1⁄2 pound
smoked sturgeon
Approximate Yield: 
Total Time: 
1.5 Hours


Cook the pasta according to package. Drain, reserving 1/2 cup pasta water. In a large skillet, heat olive oil over medium heat. And fennel and tomatoes. Season with salt and pepper and cook until fennel is soft and tomatoes release their juice and the skin begins to brown, about 10-15 minutes. Add the capers, lemon zest, lemon juice and white wine. Simmer 4-5 minutes. Flake the fish and add to the pan. Cook two minutes until fish is heated through. Add 1/3 cup of the parsley and 2 tablespoons of reserved fennel frond. Stir to combine. Add pasta to the pan along with some of the pasta water and toss gently until heated through and well combined. Season with salt and pepper. Serve immediately.


Sturgeon is a unique fish that we cure and smoke to perfection. This pasta recipe will not disappoint the wondering spirit

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