Spinach and Feta Pasta With Olives

• 14 ounces fusilli
• 1 lb spinach
• 2 garlic cloves
• 2 tablespoons olive oil
• 7 ounces reduced-fat feta cheese
• 2 ounces pine nuts
• 1 pinch nutmeg
• 3 ounces black olives, roughly chopped
• salt and pepper

1. Boil the pasta according to pack instructions.
2. Meanwhile, boil a kettle of water, then slowly pour over the spinach in a colander until it wilts.
3. Shake off the excess water, then put the spinach into a food processor.
4. 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.
5. Season with the nutmeg and salt and pepper.
6. Stir through the hot, drained pasta and serve topped with the olives and the remaining crumbled cheese and pine nuts.

fusilli, spinach, garlic, olive oil, feta cheese, nuts, nutmeg, black olives, salt

Taken from www.food.com/recipe/spinach-and-feta-pasta-with-olives-410674 (may not work)