Pasta Pesto and Peas

3/4 lb fusilli pasta
3/4 lb bow-tie pasta
1/4 c extra-virgin olive oil
1-1/2 c homemade pesto
1 10 oz pkg frozen chopped spinach
3 T fresh squeezed lemon juice
1 1/4 c good quality mayonnaise
1/2 c grated parmesan cheese
1 1/2 c frozen peas, defrosted
1/3 c toasted pignolis, (pine nuts)
3/4 tsp Kosher salt
3/4 tsp freshly ground pepper

Cook the fusilli and bow tie pasta separately in large pots of salted water until slightly chewy. Drain and toss in a bowl with olive oil. Cool to room temperature. In a food processor bowl, puree the pesto, spinach, and lemon juice. Add the mayonnaise and continue to puree. Add the pesto mixture to the pasta, then add the parmesan, peas, pignolis, salt, and pepper. Mix well, season to taste and serve at room temperature. Add chicken or seafood to turn this dish from a side-dish to a main meal!