Fusilli with Spinach and Sun-Dried-Tomato Pesto!
Add an Italian flair to your 4th of July with our special salad pasta and Candoni Prosecco!
4th of July is one of our best memories of living in the U.S. with all the summertime activities, picnics, barbecues, and trips to the beach. People just want to relax and enjoy some food as they wait for the fireworks to begin.
Here’s our special Pasta recipe we used to prepare and pack up for our picnics and backyard barbecues at our friends’ house: everyone used to love it!
¾ cup pine nuts
15 drained oil-packed sun-dried tomatoes
½ cup olive oil
1/3 cup water
1 ¼ teaspoons salt
½ teaspoon fresh-ground black pepper
1 pound fusilli
¼ pound spinach leaves, shredded (about 2 cups)
1 cup halved cherry tomatoes (about 6 ounces)
¼ cup grated Parmesan
How to Make It
To prepare the pesto, toast the pine nuts for about 5 minutes in a small frying pan or toast them in a 350° oven for 5 to 10 minutes.
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 in a blender or food processor and puree until smooth. Meanwhile, cook the fusilli in a large pot of boiling, salted water. Once they are ready, drain the fusilli, rinse with cold water and drain again.
Toss the pasta in a bowl 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, and garnish with cherry tomatoes, Parmesan.
We love this recipe! Every time we prepare it, it takes us back to the wonderful years we spent in the U.S.A.! And it pairs just perfectly with a glass of sparkling Prosecco, better if it’s a Brut Style Prosecco such as our Candoni Prosecco D.O.C.:
We hope you enjoy!
Barbara and Caterina.
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