Pea, Red Pepper And Pesto Pasta Toss

• 24 oz penne or bowtie pasta
• 1/4 cup olive oil
• 1 1/2 cups pesto
• 1 10 oz frozen spinach thawed and drained
• 3 tbsp fresh lemon juice
• 1 1/4 cups mayo
• 1/2 cup grated parmesan
• 1 1/2 cups frozen petite peas, thawed
• 1 1/2 cups chopped red bell pepper
• 1/3 cups pine nuts, toasted
• 3/4 tsp teaspoon kosher salt
• 3/4 teaspoon freshly ground pepper
• 1 cup cherry tomatoes halved

1. Cook the pasta according to directions. Combine the pasta with olive oil, toss to coat and let stand until room temp.
2. Puree the pesto, spinach and lemon juice in a food processor. Add the mayo and process until mixed. Stir into the cooled pasta.
3. Add parm cheese, peas, bell pepper, pine nuts, salt and pepper. Sprinkle tomatoes over top and serve.

penne, olive oil, pesto, lemon juice, mayo, parmesan, frozen petite peas, red bell pepper, pine nuts, kosher salt, freshly ground pepper, tomatoes

Taken from www.epicurious.com/recipes/member/views/pea-red-pepper-and-pesto-pasta-toss-50041384 (may not work)