Cook fusilli according to package directions; drain. Drain sun-dried tomatoes; reserve oil. Set sun-dried tomatoes and oil aside.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Spinach, sun-dried tomatoes, homemade pesto, and garlicky goodness combine to make this delicious make-ahead picnic or barbecue side dish! This Spinach and Sun-Dried Tomato Pesto Fusilli can be made up to two days before your summer picnic or barbecue.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (16-oz.) pkg. Gustare Vita organic fusilli pasta | ||
| 1 (8.5-oz.) bottle Culinary Tours julienne cut sun-dried tomatoes, divided | ||
| 1 (2-oz.) pkg. Hy-Vee pine nuts | ||
| ¾ c. water | ||
| ½ c. Gustare Vita extra virgin olive oil | ||
| 1 tsp. Hy-Vee salt | ||
| ½ tsp. Hy-Vee ground black pepper | ||
| 2 clove(s) garlic | ||
| 1 c. yellow cherry tomatoes, halved | ||
| ¾ c. Soiree fresh mozzarella pearls | ||
| ½ c. Hy-Vee sliced ripe black olives | ||
| 2 c. Full Circle Market organic baby spinach |
Things To Grab
- Large stockpot
- Colander
- Large skillet
- Small bowl
- Blender or food processor
- Large bowl
Directions
Toast pine nuts in large skillet over medium-low heat 4 to 5 minutes or until lightly browned, stirring frequently. Transfer to small bowl; cool.
For pesto, place 3/4 cup sun-dried tomatoes, water, olive oil, 1/4 cup pine nuts, salt, pepper, and garlic in blender. Cover and blend until smooth.
Place pasta and pesto in large bowl; toss to coat. Add cherry tomatoes, mozzarella pearls, olives, remaining sun-dried tomatoes, reserved sun-dried tomato oil, and reserved pine nuts. Gently toss until combined. Cover and refrigerate at least 1 hour or up to 2 days. To serve, stir in baby spinach.
Nutrition facts
Servings
210 Calories per serving
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 10mg
- Sodium: 300mg
- Total Carbohydrates: 32g
- Protein: 9g
Daily Values
0%
Iron 0%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 8%