Spinach pesto pasta with olives
recipe
Spinach pesto pasta with olives
No comments
Try this recipe with watercress instead of spinach - there's no need to wilt it, just add in with the garlic and cheese
Ingredients
- 400g fusilli
- 500g bag spinach
- 2 cloves of garlic
- 2 tbsp olive oil
- 200g pack reduced-fat feta
- 50g pine nuts
- good pinch of nutmeg
- handful of pitted black olives,
- roughly chopped
Serves:
4
Cook Time:
15
Total Time:
15min
Directions
More recipes like this
- Cook 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.
Source: Easy Cook magazine
Meal type:
Find more recipes
1 comment
Comments