- 400g fusilli
- 500g bag spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 2 garlic cloves
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 200g pack reduced-fat feta-style cheese
- 50g pine nuts
- good pinch nutmeg
- handful black olives, roughly chopped
Boil the pasta according to pack instructions. Meanwhile, boil a kettle of water, then slowly pour over the spinach in a colander until it wilts. Shake off the excess water, then put the spinach into a food processor.
Add the garlic, oil, half of the cheese and most of the pine nuts to the processor with the spinach, then pulse to a pesto-like sauce. Season with the nutmeg and salt and pepper. Stir through the hot, drained pasta and serve topped with the olives and the remaining crumbled cheese and pine nuts.
To add even more flavour to the pesto, toast the pine nuts in a dry frying pan until golden, then blend as before.