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1
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.
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2
Drain and toss into a bowl with the olive oil.
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3
Cool to room temperature.
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4
In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice.
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5
Add the mayonnaise and puree.
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6
Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper.
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7
Mix well, season to taste, and serve at room temperature.
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8
Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade.
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9
Process for 15 seconds.
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10
Add the basil leaves, salt, and pepper.
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11
With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed.
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12
Add the Parmesan and puree for a minute.
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13
Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
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14
Notes: Air is the enemy of pesto.
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15
For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
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16
To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner.
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17
Store them in a closed plastic bag with a slightly damp paper towel.
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18
As long as the leaves are dry they will stay green for several days.
