Fusilli with Sun-dried Tomato Pesto | Cook Smarts

Ingredients

• 1/2 cup Sun-dried tomatoes in oil, drained and rinsed
• 1 clove Garlic, peeled
• 1/4 cup Pecan halves
• 2 Tbsp Cheese, parmesan (opt)
• 1/2 oz Arugula
• 1 1/2 Tbsp Oil, olive
• 1 Tbsp Water
• 10 oz Pasta, fusilli (sub any fun pasta shape)
• 1 lb Zucchini, cubed
• 2 cloves Shallots, diced
• 2 Tbsp Parsley, fresh, chopped
• 3 oz Cheese, fontina, grated (sub provolone or mozzarella)
• 8 oz Mushrooms, any button, sliced (look for pre-sliced)
• 1 can Beans, cannellini or pinto (14 oz / 397 g), drained and rinsed
• ~3/4 cup Sun-dried tomato pesto (ingredients listed separately)
• 1 Tbsp Oil, cooking