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