1 pound fusilli and/or bow tie pasta
1/4 cup Colle Del Giachi Extra Virgin Olive Oil
1 cup Genovese Pesto by Trentasette
1/2 package frozen chopped spinach, defrosted and squeezed dry
1 tablespoons freshly squeezed lemon juice
3/4 cup Benedicta Mayonnaise
1/2 cup freshly grated Parmigiano Reggiano
1 cup frozen peas, defrosted
1/3 cup Pine Nuts
1/2 teaspoon Black Hawaiian Sea Salt
1/4 teaspoon freshly ground black Tellicherry pepper
Cook the fusilli and bow ties separately in a large pot of boiling salted water according to package directions until each pasta is al dente. Drain and toss into a bowl with the Colle Del Giachi Olive Oil. Cool to room temperature.
In the bowl of a food processor fitted with a steel blade, purée the Genovese Pesto, spinach, and lemon juice. Add the Benedicta Mayonnaise and purée. Add the pesto mixture to the cooled pasta and then toss with the Parmigiano Reggiano, peas, Pine Nuts, Hawaiian Sea Salt, and Tellicherry Pepper. Mix well, season to taste, and serve at room temperature.
Recipe adapted from Ina Garten and photo courtesy of www.food.com