Ingredients
- 3/4 cup pine nuts
- 15 drained oil-packed sun-dried tomatoes, 5 of them 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 (about 2 cups)
- 1 cup halved cherry tomatoes (about 6 ounces)
- 1/4 cup grated Parmesan
Description
Food & Wine
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