PASTA, PESTO, AND PEAS

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  • ¾ pound of fusilli pasta

  • ¾ pound bow ties pasta

  • ¼ cup olive oil

  • 1 ½ cups homemade pesto

  • 1  10 oz. package frozen chopped spinach, defrosted and squeezed dry

  • 3 T. freshly squeezed lemon juice

  • 1 ¼ cups good mayo

  • ½ cup grated Parmesan cheese

  • 1 ½ cup frozen peas defrosted

  • 1/3 cup pine nuts toasted

  • ¾ t. kosher salt

  • ¾ t. ground black pepper

Cook pasta separately, drain and toss with olive oil.  In a bowl of processor, puree the pesto, spinach and lemon juice.  Add mayo and continue to puree.  Add pesto mixture to cooled pasta, and then add cheese, peas, nuts, salt and pepper