1 ½cupspesto, jarred or from your own favorite recipe
1 (10-ounce)packagefrozen chopped spinach, defrosted and squeezed dry
3tablespoonsfreshly squeezed lemon juice
1 ¼cupsmayonnaise, I used light mayo with great results
½cupfreshly grated Parmesan cheese
1 ½cupsfrozen peas, defrosted
⅓cuppine nuts
¾teaspoonkosher salt
¾teaspoonfreshly ground black pepper
Instructions
Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is cooked to your liking. Drain and toss into a bowl with the olive oil. Cool to room temperature, tossing every once in a while to prevent the noodles from sticking to each other as they cool.
In a food processor or blender, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pine nuts, salt, and pepper. Mix well, season to taste, and serve at room temperature.