Pesto Pasta Salad

• 1 (16 ounce) package bow tie pasta
• 14 cup pine nuts, lightly toasted
• 2 cups firmly packed fresh basil, coarsely chopped
• 13 cup fresh parsley, coarsely chopped
• 14 garlic cloves, smashed
• 14 cup white wine
• 12 red bell pepper, cut into strips
• 12 teaspoon salt
• 12 cup olive oil
• 8 ounces shiitake mushrooms, sliced
• 1 cup frozen edamame
• 8 ounces sun-dried tomatoes packed in oil, sliced

1. In a large pot of boiling water, cook pasta according to package directions.
2. During the last few minutes add the edamame.
3. In a blender or food processor, combine pine nuts, basil, parsley, garlic, wine, bell pepper and salt with 1/2 cup olive oil.
4. Blend.
5. In a medium pan, saute the mushrooms in 2 tablespoons of olive oil until they begin to change color to a light tan, about 4 minutes.
6. Toss everything together in a big bowl and refrigerate.

pasta, pine nuts, fresh basil, fresh parsley, garlic, white wine, red bell pepper, salt, olive oil, shiitake mushrooms, frozen edamame, tomatoes

Taken from www.food.com/recipe/pesto-pasta-salad-238594 (may not work)