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

Nutrition per serving

  • kcal 602
  • fat 23g
  • saturates 5g
  • carbs 80g
  • sugars 6g
  • fibre 7g
  • protein 25g
  • salt 1.29g


  • 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


To add even more flavour to the pesto, toast the pine nuts in a dry frying pan until golden, then blend as before.


  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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