Name: Fusilli With Spinach And Sun-dried-tomato Pesto Recipe
Yield: 4
Cuisine: Italian

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Learn how to make Fusilli With Spinach And Sun-Dried-Tomato Pesto

How to make Fusilli With Spinach And Sun-dried-tomato Pesto Recipe

Food & Wine

Crawler

Italian

<p>Learn how to make Fusilli With Spinach And Sun-Dried-Tomato Pesto</p>

Pine Nuts

Drained oil packed sun dried tomatoes,  5 of them chopped

Olive oil

Water

Salt

Fresh Ground Black Pepper

Fusilli

Spinach leaves,  shredded

Halved Cherry Tomatoes

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

step 1

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. Puree until smooth.

step 2

Meanwhile, in a large pot of boiling, salted water, cook the fusilli until just done, about 13 minutes. Drain. Rinse with cold water and drain thoroughly.

step 3

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.

step 4