It's Not Too Late!

With about 2 weeks to go before the unofficial end of summer, there's still time for this delicious pasta salad.

Pasta, Pesto, and Peas
(courtesy Ina Garten a/k/a The Barefoot Contessa)

Ingredients
3/4 pound fusilli pasta
3/4 pound bow-tie pasta
1/4 cup olive oil
1 1/2 cups homemade (yeah, right) pesto*
1 10-oz package frozen spinach, defrosted & squeezed dry
3 tbsp lemon juice (freshly squeezed if you've got it)

1 1/4 cup mayonnaise

1/2 cup grated Parmesan cheese

1 1/2 cups frozen peas, defrosted

1/3 cup pignolis, toasted (optional - but really good!)

3/4 tsp kosher salt

3/4 tsp freshly ground black pepper

Directions
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 (or, do as I do and just cook 1 1/2 pounds of whatever pasta you have in the house in one big pot).

Drain and toss in a bowl with the olive oil.

Cool to room temperature.

In a food processor, puree the pesto, spinach, and lemon juice.

Add the mayonnaise and continue to puree.

Add the pesto mixture to the cooled pasta, then add the Parmesan cheese, peas, pignolis, salt, and pepper.

Mix well, season to taste, and serve at room temperature.

* I must confess... I buy pesto that's already been made. (It's just so much easier!)