A WEEK OF healthy MEALS
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
