1. In a large pot of boiling, salted water, cook the fusilli until just done. Drain. Rinse with cold water and drain thoroughly.
2. 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.
3. In a large pot, over medium heat, toss the pasta with the 1/2 cup toasted pine nuts, salt and pepper, Rose sauce, the chopped sun-dried tomatoes, black olives, the spinach, cherry tomatoes, and Parmesan, until coated.
4. Garnish with sun-dried tomato, and pine nuts