Fusilli with Spinach and Sun-Dried-Tomato Pesto

Ingredients

• 1 pound fusilli
• 15 drained oil-packed sun-dried tomatoes, 5 of them chopped
• ¼ pound spinach leaves, shredded (about 2 cups)
• ½ cup olive oil
• 1 cup halved cherry tomatoes (about 6 ounces)
• 1 ¼ teaspoons salt
• ¾ cup pine nuts
• + 3 more ingredients
• • ½ teaspoon fresh-ground black pepper
  • ¹/₃ cup water
  • ¼ 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° 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 to...

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