Spinach pesto pasta with olives

• fusilli↗400g g
• spinach↗500g g
• garlic cloves↗
• olive oil↗2 tbsp tbsp
• reduced-fat feta-style cheese↗200g g
• pine nuts↗50g g
• nutmeg
• black olives↗

  roughly chopped

Step-by-step instructions

1. 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. 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.