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
Method
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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.
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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.