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1
Bring 4 quarts water to rolling boil in large pot.
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2
Toast pine nuts in small dry skillet over medium heat, shaking pan occasionally, until just golden and fragrant, 4-5 minutes.
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3
When water is boiling, add garlic and let cook 1 minutes.
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4
Remove garlic with slotted spooon and rinse under cold water to stop cooking; set side to cool.
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5
Add 1 tablespoons salt and pasta to water, ,stir to separate, and cook until tender (just past al dente).
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6
Reserve 1/4 cup cooking water, drain pasta, toss with 1 tablespoons oil, spread in single layer on rimmed baking sheet, and cool to room temperature, about 30 minutes.
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7
When garlic is cool, peel and mince or press through gralic press.
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8
Place 1/4 cup nuts, garlic, basil, spinach pepper, lemon juice, remaining 1/4 cup oil, and 1 teaspoons salt in bowl of food processor and process until smooth, scraping sides of bowl if necessary.
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9
Add cheese and mayonnaise and process until thoroughly combined.
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10
Transfer mixture to large serving bowl.
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11
Cover and refrigerate until ready to assemble salad.
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12
When pasta is cool, toss with pesto, adding reserved pasta water, 1 tablespoons at a time, until pesto evenly coats pasta.
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13
Fold in remaining 1/2 cup nuts.
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14
and tomatoes.
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15
Serve.
