Spinach Pesto Pasta With Olives
This flavorful pasta dish combines tender fusilli with a vibrant spinach and feta pesto sauce, finished with a sprinkling of pine nuts and olives for an extra burst of flavor. It's a simple yet satisfying meal that is sure to become a favorite at your dinner table.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
15M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 602 calories
- Fat Content: 23 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 80 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 25 grams protein
- Sodium Content: 1.29 milligram of sodium
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