Fusilli With Spinach and Sun-Dried Tomato Pesto

• 34 cup pine nuts
• 15 drained sun-dried tomatoes packed in oil, 5 of them chopped
• 12 cup olive oil
• 13 cup water
• 1 14 teaspoons salt
• 12 teaspoon fresh ground black pepper
• 1 lb fusilli
• 14 lb spinach leaves, shredded (about 2 cups)
• 1 cup halved cherry tomatoes (about 6 ounces)
• 14 cup grated parmesan cheese

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.
2. Or toast the pine nuts in a 350 oven for 5 to 10 minutes.
3. 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.
4. Puree until smooth.
5. Meanwhile, in a large pot of boiling, salted water, cook the fusilli until just done, about 13 minutes.
6. Drain.
7. Rinse with cold water and drain thoroughly.
8. 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.

pine nuts, tomatoes, olive oil, water, salt, ground black pepper, fusilli, spinach, tomatoes, parmesan cheese

Taken from www.food.com/recipe/fusilli-with-spinach-and-sun-dried-tomato-pesto-331516 (may not work)