Fusilli With Spinach and Sun-Dried Tomato Pesto |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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 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.
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