Gingery compote crunch
This quick and crunchy dessert is perfect when you feel like a midweek treat
Spinach pesto pasta with olives
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to 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 olivesroughly chopped
Nutrition: per serving
- kcal602
- fat23g
- saturates5g
- carbs80g
- sugars6g
- fibre7g
- protein25g
- salt1.29glow
Method
step 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.
step 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.
