Ingredients
3/4 pound fusilli pasta (in the bulk section)
3/4 pound bow tie pasta (in the bulk section)
1/3 cup extra virgin olive oil
1/3 cup pine nuts
1 1/2 cups pesto, store bought or homemade
1 (10-ounce) package frozen chopped spinach
3 tablespoons freshly squeezed lemon juice
2/3 cup good mayonnaise
1/2 cup freshly grated Pecorino Ramano
1 1/2 cups frozen petite peas, defrosted
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
Preparation
