Layered Pesto Salad | Oregonian Recipes

Ingredients

• 2 cloves garlic
• 1 10-ounce package frozen spinach, thawed and squeezed dry
• 1 cup fresh Italian (flat-leaf) parsley leaves
• 1 cup fresh basil leaves
• 1 cup grated Parmesan cheese
• 3/4 cup walnuts
• 1 cup olive oil, plus more as needed
• Salt
• 1 1/2 pounds gemelli pasta (rotini or mini corkscrew pasta may be substituted)
• 1 cup frozen peas (do not thaw)
• 1 cup chopped oil-packed sun-dried tomatoes
• 1 5-ounce can oil-packed tuna, drained
• 1 cup pitted brined black olives (such as kalamata), halved lengthwise
• 1 2-ounce can flat anchovy fillets (optional)