Pasta with pesto sauce and peas

Ingredients:

• 340g spiral pasta
• 340 g bow-shaped pasta
• 1/4 cup good quality olive oil
• 1.5 cups pesto sauce (ready-made or according to the recipe below)
• 1 pack (280 g) frozen chopped spinach (thawed and squeezed dry)
• 3 tablespoons freshly squeezed lemon juice
• 1 and 1/4 cups good quality mayonnaise
• 1/2 tbsp. freshly grated parmesan
• 1.5 cups frozen green peas (defrosted)
• 1/3 cup pine nuts
• 3/4 tsp coarse salt
• 3/4 tsp freshly ground black pepper

Pesto sauce:

• 1/4 cup walnuts
• 1/4 cup pine nuts
• 3 tbsp (9 cloves) chopped garlic
• 5 cups fresh basil leaves (packed)
• 1 teaspoon coarse salt
• 1 teaspoon freshly ground black pepper
• 1.5 cups good quality olive oil
• 1 tbsp. freshly grated parmesan

Preparation:

1. In a large pot of boiling salted water, cook both types of pasta separately for 10-12 minutes, until al dente. Drain and transfer to a bowl with olive oil. Cool to room temperature.
2. In a food processor fitted with the blade attachment, puree the pesto sauce, spinach, and lemon juice until smooth. Add the mayonnaise and process until smooth. Pour the pesto mixture over the cooled pasta, then add the Parmesan, peas, pine nuts, salt, and pepper. Toss the salad well, season to taste, and serve.
3. Pesto sauce:
   
   Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with the blade attachment. Blend for 15 seconds. Add the basil leaves, salt, and pepper. While blending, slowly pour the olive oil through the lid and blend until the pesto is completely pureed. Add the Parmesan and blend for another minute. Use immediately or store the pesto in the refrigerator or freezer, covered with a thin layer of olive oil.
4. Adviсe: Air is the enemy of pesto sauce. To freeze, place it in a container, coat it with a thin layer of olive oil, or cover it with plastic wrap, making sure there's no air trapped underneath.
   
   To wash basil, pick the leaves, rinse them in a bowl of water, and dry them in a herb dryer. Store them in a sealed plastic bag with a slightly damp paper towel inside. Since the leaves are dry, they will stay green for several days.
   
   Exit: 4 tbsp.