Pasta, Pesto and Peas

I made this pasta salad for a dinner party and I've been enjoying the leftovers for the past couple nights. It's now one of my favorites, it's so delicious!

Pasta, Pesto and Peas

3/4 pound fusilli pasta
3/4 pound bow-tie pasta
1/4 cup good olive oil
1 1/2 cup prepared pesto
1 - 10 ounce package frozen chopped spinach, defrosted and squeezed dry
3 Tablespoons freshly squeezed lemon juice
1 1/4 cups good mayonnaise
1/2 cup grated Parmesan cheese
1 1/2 cups frozen peas, defrosted
1/3 cup pine nuts, toasted
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Cook the fusilli and bow ties in a large pot of boiling salted water for 10-12 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 continue to puree.

Add the pesto mixture to the cooled pasta, then add the Parmesan cheese, peas, pine nuts, salt and pepper. Mix well, season to taste, and serve at room temperature.