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