Spinach pesto pasta with olives
A family favourite pasta dish, jazzed up with olives and feta
- Prep: 5 mins
Cook: 15 mins
- Serves 4
- Easy
Ingredients
- 400g fusilli
- 500g bag spinach
- 2 garlic cloves
- 2 tbsp olive oil
- 200g pack reduced-fat feta-style cheese
- 50g pine nuts
- good pinch nutmeg
- handful black olives, roughly chopped
Tip
To add even more flavour to the pesto, toast the pine nuts in a dry frying pan until golden, then blend as before.
Method
-
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.
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