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Spinach pesto pasta with olives

Spinach pesto pasta with olives

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A star rating of 3.4 out of 5.17 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
HighlightNutrientUnit
kcal602
fat23g
saturates5g
carbs80g
sugars6g
fibre7g
protein25g
low insalt1.29g
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Ingredients

Method

  • STEP 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.

  • STEP 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 TIPS
TIP

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

Goes well with

Recipe from Good Food magazine, November 2007

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Overall rating

A star rating of 3.4 out of 5.17 ratings
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