Spinach pesto pasta with olives

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Good Food

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Recipe by Good Food

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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.

Tip

To add even more flavour to the pesto, toast the pine nuts in a dry frying pan until golden, then blend as before.

Per serving

602 kcalories, protein 25g, carbohydrate 80g, fat 23 g, saturated fat 5g, fibre 7g, sugar 6g, salt 1.29 g

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 15 mins

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

Per serving

602 kcalories, protein 25g, carbohydrate 80g, fat 23 g, saturated fat 5g, fibre 7g, sugar 6g, salt 1.29 g

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