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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
  • Serves 4
  • Easy
  • Calories 602
  • Carbohydrates 80
  • Saturated Fat 5
  • Sugar 6
  • Protein 25
  • Fat 23
  • Fibre 7
  • Salt 1.29

Nutrition per serving

  • Calories 602
  • Carbohydrates 80
  • Saturated Fat 5
  • Sugar 6
  • Protein 25
  • Fat 23
  • Fibre 7
  • Salt 1.29

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

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

  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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