Fusilli With Spinach and Sun-Dried Tomato Pesto

Quick From Scratch Soups & Salads - Food & Wine. WINE: 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. Easier to find - savory chianti classico or riserva

• Ready In: 25 mins
• Serves: 4

Ingredients

• 3⁄4 cup pine nuts
• 15  drained sun-dried tomatoes packed in oil, 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  lb  fusilli
• 1⁄4 lb  spinach leaves, shredded (about 2 cups)
• 1  cup  halved cherry tomatoes (about 6 ounces)
• 1⁄4 cup  grated parmesan cheese

Directions

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 tomatoes, the oil, water, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Puree until smooth.
3. Meanwhile, in a large pot of boiling, salted water, cook the fusilli until just done, about 13 minutes. Drain.
4. Rinse with cold water and drain thoroughly.
5. In 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.