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1
Bring 4 quarts water to rolling boil in large pot. Toast.
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2
pine nuts in small dry skillet over medium heat, shaking pan occasionally, until just golden and fragrant, 4 to 5 minutes.
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3
When water is boiling, add garlic and let cook 1 minute. Remove.
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4
garlic with slotted spoon and rinse under cold water to stop cooking;.
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5
set aside to cool. Add 1 tablespoon salt and pasta to water, stir.
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6
to separate, and cook until tender (just past al dente). Reserve 1/4.
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7
cup cooking water, drain pasta, toss with 1 tablespoon oil, spread in.
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8
single layer on rimmed baking sheet, and cool to room temperature,.
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9
about 30 minutes.
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10
When garlic is cool, peel and mince or press through garlic.
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11
press. Place 1/4 cup nuts, garlic, basil, spinach, pepper, lemon.
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12
juice, remaining 1/4 cup oil, and remaining 1 teaspoon salt in.
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13
bowl of food processor and process until smooth, scraping sides of.
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14
bowl as necessary. Add cheese and mayonnaise and process until.
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15
thoroughly combined. Transfer mixture to large serving bowl. Cover.
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16
and refrigerate until ready to assemble salad.
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17
When pasta is cool, toss with pesto, adding reserved pasta water,.
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18
1 tablespoon at a time, until pesto evenly coats pasta. Fold in remaining.
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19
1/2 cup nuts and tomatoes (if using); serve.
