Use 1 to 2 cups of the boiling pasta water to rehydrate the raisins in a bowl for 10 minutes. When you’re 10 minutes from serving your pasta, cook the gemelli until al dente, typically 4 to 5 ...

Soak the golden raisins/sultanas in warm water for 5 minutes to rehydrate and then drain and pat dry with a kitchen towel. In a large bowl, combine the asparagus with the pine nuts, rehydrated ...