Vegetarian Pasta with Sundried Tomato Pesto, Spinach and Almonds

400g dried pasta shapes, eg fusilli
2 tbsp olive oil
1 clove garlic, crushed
finely zested rind of 1 lemon
200g spinach leaves, washed and left wet
¼ cup Essential Cuisine Sundried Tomato Pesto
100g feta, crumbled
½ cup roasted almonds, chopped
salt and plenty of ground black pepper, to taste

Cook pasta according to manufacturer's instructions.

Heat olive oil in a heavy frypan. Add garlic and lemon zest and sizzle for a few seconds before adding spinach. Stir fry for a minute or two until wilted, then remove from heat and season to taste.

Drain pasta and toss through Essential Cuisine Sundried Tomato Pesto, half the feta and the almonds. Season to taste.

Divide between warmed serving bowls and top with wilted spinach and remaining feta crumbled on top.