Pasta, Pesto, and Peas

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3/4 pound fusilli pasta

3/4 pound bow tie pasta

1/4 cup good olive oil

1 1/2 cups pesto (packaged or see recipe below)

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 freshly grated Parmesan

1 1/2 cups frozen peas, defrosted

1/3 cup pignoli (pine nuts)

3/4 teaspoon kosher salt

3/4 teaspoon freshly ground black pepper

Pesto:

1/4 cup walnuts

1/4 cup pignoli (pine nuts)

3 tablespoons chopped garlic (9 cloves)

5 cups fresh basil leaves, packed

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 1/2 cups good olive oil

1 cup freshly grated Parmesan