Vegetarian Spinach Pesto Pasta

Bring a large saucepan of salted water to the boil over high heat. Add spinach leaves. Cook for 1 - 2 minutes or until just blanched. Use a slotted spoon to transfer spinach to a colander. Refresh under cold running water. Dry well. 

Cook the pasta shells in boiling water for 8 - 12 minutes until al dente. Drain, reserving 1/3 cup of the cooking liquid. Return the pasta and reserved cooking liquid to saucepan.

Meanwhile, set aside 1 tablespoon of pine nuts. Add the spinach, garlic, lemon rind and remaining pine nuts to a food processor and blend until finely chopped. Add 60 g of the feta. Process until smooth. Combine the oil, lemon juice and water in a small jug. Add to the spinach mixture in a slow steady stream, processing until smooth. Season with a pinch of salt. 

Add the spinach pesto to the saucepan with the pasta and reserved cooking liquid, and gently toss to combine. Sprinkle with the reserved pine nuts and remaining feta. Drizzle with the extra olive oil.