June Recipes

Spinach and Sun-Dried Tomato Pesto Fusilli

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Bowl of Spinach and Sun Dried Tomato Pesto Fusilli on picnic blanket
Hands On:
20 minutes
Total Time:
95 minutes


  • 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 cup water
  • ½ cup Gustare Vita extra virgin olive oil
  • 1 tsp Hy-Vee salt
  • ½ tsp Hy-Vee ground black pepper
  • 2 clove(s) garlic
  • 1 cup yellow cherry tomatoes, halved
  • ¾ cup Soiree fresh mozzarella pearls
  • ½ cup Hy-Vee sliced ripe black olives
  • 2 cups Full Circle Market organic baby spinach
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Cook fusilli according to package directions; drain. Drain sun-dried tomatoes; reserve oil. Set sun-dried tomatoes and oil aside.
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 ¾ cup sun-dried tomatoes, water, olive oil, ¼ 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

Serves: 12
Amount Per Serving
% Daily Value*
Total Fat: 19g 24%
Saturated Fat: 3.5g
Trans Fat: 0g
Cholesterol: 10mg 3%
Sodium: 300mg 13%
Total Carbohydrate: 32g 12%
Dietary Fiber: 3g 11%
Sugars: 4g 8%
Protein: 9g 18%

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