Rotini with Spinach and Sun-Dried Tomato Pesto:
In a small frying pan, toast the pine nut over moderately low heat, stirring frequently, until, golden brown, about 5 minutes; remove from the pan. Or toast the pine nuts in a 350-degree oven for 5 to 10 minutes.
In a blender or food processor, put ¼ cup of the pine nuts, the whole sun-dried tomatoes, the oil, the water, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Puree until smooth.
Meanwhile, in a large pot of boiling water, salted water, cook the rotini until al dente, about 10-13 minutes. Drain. Rinse with cold water and drain thoroughly.
In a large glass or stainless-steel bowl, toss the pasta with the remaining ¾ teaspoon salt, and ¼ teaspoon pepper, the pesto, spinach, tomatoes, black olives and Parmesan cheese.
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