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YUM -- best pasta salad ever! (sez Marianne)
15 min
Prep Time
12 min
Cook Time
27 min
Total Time
12
Serves
12
Servings
Cook the fusilli and bow-tie pasta separately 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, pignolis, salt and pepper.
Mix well, season to taste, and serve at room temperature.