Start by preparing the sauce; warm one heaping tablespoon of Nduja in a frying pan on medium heat. Once melted, add a splash of white wine and mix well.
Once the white wine has reduced by half, add your olives and some of their fragrant oil from the jar. Let the sauce gently simmer.
Meanwhile, bring 2.5 litres of salted water to a boil in a large saucepan. Put in the Creste di Gallo and cook for 3-4 minutes.
Transfer the cooked pasta into the bubbling sauce with a slotted spoon, making sure some of the starchy pasta water makes it in as well. Add the Red Bell Pepper Pesto and gently mix. Add a couple of tablespoons of pasta water to loosen the sauce if it is too dry. 5
Once the pasta is well coated, remove your frying pan from the heat and sprinkle a handful of Parmiggiano Reggiano. Toss until the creamy sauce comes together.
Garnish with a few leaves of fresh spinach and a sprinkle of Parmigiano Reggiano over the top.