Spinach pesto pasta with olives

Spinach pesto pasta with olives

  • 1
  • 2
  • 3
  • 4
  • 5
(15 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
Save to My Good Food
Please sign in or register to save recipes.

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
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
flonightingale
10th May, 2008
2.05
Not as tasty as I was hoping will try walnuts next time :(
agne511
18th Feb, 2008
5.05
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
18th Jan, 2008
It was absolutley delicious, the garlic and cheese brought out the strong flavour A*
holdcorn
6th Jan, 2008
3.05
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.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?