Fusilli with Spinach and Sun-Dried-Tomato Pesto

Ingredients

  1. 3/4 cup pine nuts
  2. 15 drained oil-packed sun-dried tomatoes, 5 of them chopped
  3. 1/2 cup olive oil
  4. 1/3 cup water
  5. 1 1/4 teaspoons salt
  6. 1/2 teaspoon fresh-ground black pepper
  7. 1 pound fusilli
  8. 1/4 pound spinach leaves, shredded (about 2 cups)
  9. 1 cup halved cherry tomatoes (about 6 ounces)
  10. 1/4 cup grated Parmesan

Description

Food & Wine Favicon Food & Wine
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