Pesto Pasta Salad – Eat Your Veggies!

• 1-1/2 pound Shell Pasta (or Any Other Noodle You Like)
• 10 ounces, weight Frozen Chopped Spinach, Thawed And Squeezed From All The Excess Water
• 1 cup Prepared Pesto (I Used Classico)
• 3 Tablespoons Lemon Juice
• 1/2 cups Light Mayonnaise
• 1/2 cups Plain Yogurt (I Used Whole Milk, But Any Fat Content Will Work)
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 1/2 cups Fresh Grated Parmesan
• 16 ounces, weight Frozen Peas (thawed, Rinsed And Drained)

1. Cook the noodles according to the package instructions. Rinse with cold water, drain and cool to room temperature.
2. In the bowl mix the spinach, pesto, lemon juice, mayo, yogurt, salt and pepper. Add the pesto mixture to the cooled pasta and then add the Parmesan and peas. Mix well, season to taste, and serve at room temperature.
3. This can be made 3 days ahead of time. In fact, make it at least 1 day ahead of time so the "sauce" really absorbs into the noodles. This makes it taste even better!
4. Recipe adapted from Ina Garten.

pasta, water, lemon juice, light mayonnaise, milk, salt, pepper, parmesan

Taken from tastykitchen.com/recipes/salads/pesto-pasta-salad-e28093-eat-your-veggies/ (may not work)