Ingredients
3/4 c. pine nuts
15 drained oil-packed sun-dried tomatoes
1/2 c. olive oil
c. water
1 1/4 tsp. salt
1/2 tsp. fresh-ground black pepper
1 lb. fusilli
1/4 lb. spinach leaves
1 c. halved cherry tomatoes (about 6 ounces)
1/4 c. grated Parmesan
Preparation
Step 1In 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°F oven for 5 to 10 minutes.Step 2In 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 3Meanwhile, 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 4In 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 5Variations:
Use chopped walnuts instead of pine nuts.
Add half a cup of roughly chopped pitted black olives to the salad.Step 6Wine Recommendation: There are seven different subzones within the Chianti growing area, among them the famed Classico. The best choice for this pasta, however, would be a Chianti from Rufina, where the wines are crisper, with more vibrant fruitiness.
