Fusilli With Spinach and Sun-Dried Tomato Pesto

1. 1

   In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes; remove from the pan.

2. 2

   Or toast the pine nuts in a 350 oven for 5 to 10 minutes.

3. 3

   In a blender or food processor, put 1/4 cup of the pine nuts, the whole sun-dried tomatoes, the oil, water, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper.

4. 4

   Puree until smooth.

5. 5

   Meanwhile, in a large pot of boiling, salted water, cook the fusilli until just done, about 13 minutes.

6. 6

   Drain.

7. 7

   Rinse with cold water and drain thoroughly.

8. 8

   In a large glass or stainless-steel bowl, toss the pasta with the remaining 1/2 cup toasted pine nuts, 3/4 teaspoon salt, and 1/4 teaspoon pepper, the pesto, the chopped sun-dried tomatoes, the spinach, cherry tomatoes, and Parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.