Ingredients
1 pound fusilli pasta
1/4 cup olive oil
1 1/2 cups pesto
1 package fresh spinach
3 tablespoons freshly squeezed lemon juice
1 1/4 cups mayonnaise
1/2 cup freshly grated Parmesan
1 cup peas
1/3 cup pignoli
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Instructions
Cook the pasta in a large pot of boiling salted water for 10 to 12 minutes until 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, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.

Pesto
1/4 cup walnuts
1/4 cup pignoli
3 cloves chopped garlic
1 1/2 cups fresh basil leaves, packed
3/4 cup olive oil
1/3 cup freshly grated Parmesan
kosher salt and freshly ground black pepper to taste

Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree until blended.