Recipe Provided By: Food & Wine
3/4 cup pine nuts
10 drained oil-packed sun-dried tomatoes
5 drained oil-packed sun-dried tomatoes, chopped
1/2 cup olive oil
1/3 cup water
1 1/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1 pound fusilli
1/4 pound spinach leaves, shredded
1 cup halved cherry tomatoes
1/4 cup grated Parmesan
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. Or toast the pine nuts in a 350 degrees F oven for 5 to 10 minutes.
2. 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.
3. 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.
4. 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.
Yield: 4 servings
