Barefoot Bloggers: Pasta, Pesto, and Peas

Pasta, Pesto, and Peas (from Barefoot Contessa Parties! by Ina Garten)

3/4 pound fusilli pasta [I used 1 pound fusilli pasta and omitted the bow tie pasta]
3/4 pound bow tie pasta
1/4 cup good olive oil [I didn't add this at all]
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 [Juice of one lemon]
1 1/4 cups good mayonnaise [I used 2 Tablespoons]
1/2 cup freshly grated Parmesan [Just enough to sprinkle on top]
1 1/2 cups frozen peas, defrosted [I used roughly 1 1/2 cups fresh snow peas in the pods, cut into small chunks]
1/3 cup pignolis (pine nuts) [Just enough to sprinkle on top]
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 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 puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignolis, salt, and pepper. Mix well, season to taste, and serve at room temperature.

Pesto:
1/4 cup walnuts [1/8 cup]
1/4 cup pignolis (pine nuts) [1/8 cup]
3 tablespoons chopped garlic (9 cloves) [2 cloves]
5 cups fresh basil leaves, packed [2 of the little plastic packages from the grocery store, roughly 2 big handfuls]
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil [Just enough to bring the pesto sauce together--I think I used about a cup]
1 cup freshly grated Parmesan
[Again you can guess, I think I used about 1/3 cup]

Place the walnuts, pignolis, 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 for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.