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Meat-free Monday

Spinach pesto pasta with olives

Serves 4 Prep 5 mins Cook 15 mins VEGETARIAN

400g 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

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

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