Spinach pesto pasta with olives

Meat-free Monday

QQServes 4 Prep 5 mins Cook 15 mins

Q400g fusilli

500g spinach

2 garlic cloves

2 tbsp olive oil

200g reduced-fat feta-style cheese 50g pine nuts large pinch of nutmeg handful of pitted black olives,

roughly chopped

1 Cook the pasta following pack instructions. Put the spinach in a colander and pour over a kettleful of boiling water until it wilts. Shake off the excess water, then put the spinach in a food processor. Drain the pasta and return to the pan.

2 Peel the garlic cloves, then add to the processor with the oil, half the cheese and most of the pine nuts. Pulse to a pesto-like sauce. Sprinkle in the nutmeg and some seasoning. Stir the pesto through the hot pasta and serve topped with the olives and the remaining crumbled cheese and pine nuts.

PER SERVING 602 kcals, fat 23g, saturates 5g,

carbs 80g, sugars 6g, fibre 7g, protein 25g, salt 1.3g