Fusilli with Spinach and Sun-Dried-Tomato Pesto

Fusilli with Spinach and Sun-Dried-Tomato Pesto
Photo by © Melanie Acevedo

Ingredients

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

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...

View full recipe at My Recipes

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