Florentine Pasta Salad

• 13 cup sun-dried tomato, chopped (Not packed in oil)
• 13 cup water
• 12 garlic clove, chopped
• 1 tablespoon red onion, chopped (1/4 small onion)
• 0.5 (7 ounce) package pesto sauce
• 1 tablespoon lemon juice
• 2 ounces dry linguine or 2 ounces fettuccine pasta or 2 ounces spaghetti
• 14 cup fresh mushrooms, sliced (.6 ounces)
• 1 cup fresh spinach, shredded
• 2 tablespoons pine nuts or 2 tablespoons slivered almonds, toasted

1. Place sun dried tomatoes in glass bowl with 1/3 cup water, and microwave uncovered on HIGH for 2 minutes.
2. Set aside until they have absorbed the water and cooled (20 minutes).
3. Cooke pasta according to package directions for al dente pasta (8-10 minutes); drain.
4. Rinse with cold water, and drain again.
5. In a skillet or wok, over high heat, saute mushrooms.
6. Blend garlic, onions, cooled tomatoes, and pesto sauce.
7. In a large mixing bowl, combine pesto mixture and lemon juice.
8. Add pasta; toss to coat.
9. Add spinach and mushrooms; mix well.
10. Sprinkle with nuts; serve immediately.

tomato, water, garlic, red onion, pesto sauce, lemon juice, linguine, fresh mushrooms, fresh spinach, nuts

Taken from www.food.com/recipe/florentine-pasta-salad-187695 (may not work)