Spinach pesto pasta with olives

Spinach pesto pasta with olives

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(13 ratings)

Prep: 5 mins Cook: 15 mins

Easy

Serves 4
A family favourite pasta dish, jazzed up with olives and feta

Nutrition and extra info

Nutrition: per serving

  • kcal602
  • fat23g
  • saturates5g
  • carbs80g
  • sugars6g
  • fibre7g
  • protein25g
  • salt1.29g
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Ingredients

  • 400g fusilli
  • 500g bag spinach
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 2 garlic cloves
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    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

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.

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Comments, questions and tips

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BeccaJThomas
26th Oct, 2016
Lovely and quick to prepare, but not especially tasty
Nancy54321
24th Sep, 2013
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
22nd Apr, 2012
3.05
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
15th Mar, 2011
4.05
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
5th Nov, 2009
4.05
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
31st Aug, 2009
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
19th Jun, 2009
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
4th Jan, 2009
3.05
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
29th Aug, 2008
Mmmm this was a super good easy pasta dish for a quick supper, will defo add to my regulars
sparks
1st Jul, 2008
5.05
I used goat's cheese instead of feta and it was delicious! It's a quick mid-week dinner.

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