In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes; remove from the pan. Or toast the pine nuts in a 350 oven for 5 to 10 minutes.
In a blender or food processor, 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. Puree until smooth.
Meanwhile, in a large pot of boiling, salted water, cook the fusilli until just done, about 13 minutes.
Drain. Rinse with cold water and drain thoroughly.
In a large glass or stainless-steel bowl, toss the pasta 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, cherry tomatoes, and Parmesan.
Add half a cup of roughly chopped pitted black olives to the salad.
Wine Recommendation: There are seven different subzones within the Chianti growing area, among them the famed Classico. The best choice for this pasta, however, would be a Chianti from Rufina, where the wines are crisper, with more vibrant fruitiness.
