- 3/4 pound fusilli pasta
- 3/4 pound bow tie pasta
- 1/4 cup good olive oil
- 1 1/2 cups pesto
- 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
- 3 T. lemon juice
- 1 1/4 C. mayo
- 1/2 C. freshly grated Parmesan
- 1 1/2 C. frozen peas, defrosted
- 1/3 cup pine nuts
- 3/4 tsp. kosher salt
- 3/4 tsp. black pepper
Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
In the bowl of a food processor fitted with a steel blade, 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.