Spinach pesto pasta with olives

Spinach pesto pasta with olives

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(13 ratings)

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Cooking time

Prep: 5 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

A family favourite pasta dish, jazzed up with olives and feta

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
602
protein
25g
carbs
80g
fat
23g
saturates
5g
fibre
7g
sugar
6g
salt
1.29g

Ingredients

  • 400g fusilli
  • 500g bag spinach
  • 2 garlic cloves
  • 2 tbsp olive oil
  • 200g pack reduced-fat feta-style cheese
  • 50g pine nuts
  • good pinch nutmeg
  • handful black olives, roughly chopped

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Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, November 2007

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Comments

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Nancy54321's picture

Followed recipe except I added a pinch of chilli flakes to the spinach pesto and sprinkled some fresh basil leaves on top of the pasta. its was simple but very nice. served with garlic bread.

nataliasupernova's picture
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I used goats cheese instead of feta, kalamata olives and added some fresh basil leaves. Was pretty good, I think without the basil it would've been a bit bland.
The leftover pesto, cheese and olives I put on top of puff pastry with some veg for a tart, which went down well.

eleanormayo's picture
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We enjoyed this, I used frozen spinach which is always a lot wetter, so really cut down on the amount of olive oil, thus making it lower in fat.

bevmurray's picture
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The first time I made this a couple of years ago I misread the instructions and didn't wilt the spinach. I then made it again wilting and squeezing out the spinach and the result was a much runnier consistency. Either tastes great and goes down well with my young children but if you want to skip a step then don't worry about not wilting the spinach!

cookingforcock's picture

I made this last night for a Greek friend who loves feta and we gobbled it up with pleasure.

In terms of preparation, the spinach was much easier to work with than an all-basil pesto, which usually requires a lot of oil (the spinach releases more water.) I added about six fresh basil leaves from the plant on my balcony and it really infused the spinach pesto with a nice kick.

Instead of the olives, I garnished the pasta with fresh cherry tomatoes, which made the bright green pesto really pop.

My Greek pal loved the extra crumbled feta, per the recipe, but I preferred to use grated parmesan on top only.

A new staple for me. Thanks!

wooziechicken's picture

This is a lovely recipe but I'm not a huge fan of feta cheese so instead I make it with goats cheese and also add a few mushrooms on top, mmmmm!

sheepie's picture
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I (veggie)made this for my two (meat eating) housemates - a mixd success. I liked it (although it does go cold very quickly), but the others thought it was wet and too spinachy!

beckysankey's picture

Mmmm this was a super good easy pasta dish for a quick supper, will defo add to my regulars

sparks's picture
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I used goat's cheese instead of feta and it was delicious! It's a quick mid-week dinner.

flonightingale's picture
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Not as tasty as I was hoping will try walnuts next time :(

agne511's picture
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I used parmesan instead of feta and was surprised how good this dish was, especially as it is so simple and quick to make!

hayley2006pink's picture

It was absolutley delicious, the garlic and cheese brought out the strong flavour A*

holdcorn's picture
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The spinach pesto was delicous, but the next time I will reduce the amount of feta crumbled on top - just a little too much for my tastes.

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