Homemade Spinach Pesto & Olives

Homemade Spinach Pesto & Olives

Cooking time: 25 minutes, serves 4

  • 375g Vetta High Protein Low Carb
  • 150g baby spinach
  • 100g pine nuts
  • ½ brown onion diced
  • 250g cherry tomatoes
  • 150g kalamata olives
  • 2 garlic cloves
  • 6 tablespoons olive oil
  • Parmesan to serve
  • Salt and Cracked pepper
  1. Cook pasta according to packet instructions. Drain and put aside.
  2. Heat olive oil in a frying pan. Add diced, onion and cook over a medium heat until translucent and lightly golden in colour.
  3. Add whole cherry tomatoes and olives to pan and cook until softened.
  4. To make pesto: Add to a food processor baby spinach, pine nuts, garlic, salt, cracked pepper and 6 tablespoons of olive oil into a food processor and blend until creamy.
  5. Add contents of pan and the pesto to cooked pasta and stir through until well combined.
  6. Serve with a grated parmesan, salt and cracked pepper to taste.