Spinach pesto pasta with olives

Spinach pesto pasta with olives

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(15 ratings)

Prep: 5 mins Cook: 15 mins


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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  • 400g fusilli
  • 500g bag spinach



    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



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

  • handful black olives, roughly chopped


  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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10th May, 2008
Not as tasty as I was hoping will try walnuts next time :(
18th Feb, 2008
I used parmesan instead of feta and was surprised how good this dish was, especially as it is so simple and quick to make!
18th Jan, 2008
It was absolutley delicious, the garlic and cheese brought out the strong flavour A*
6th Jan, 2008
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.


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