Name: Spinach pesto pasta with olives
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Italian
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

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Spinach pesto pasta with olives

Spinach pesto pasta with olives

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 3.4 out of 5.19 ratingsRate

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

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A star rating of 4 out of 5.5 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal602
fat23g
saturates5g
carbs80g
sugars6g
fibre7g
protein25g
salt1.29g

low

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.

Recipe from Good Food magazine, November 2007

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A star rating of 3.4 out of 5.19 ratings

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