Saint Paddy's Pesto Pasta

The only thing Saint Paddy about this pasta is that it's green. I made it a couple days ago and it is easy enough to make again on Saint Patrick's day to call myself festive.

Pesto Pasta
yields 6 servings

• 1 package bow-tie pasta 
• 2 tablespoons olive oil
• 1 cup pesto
• 6 ounce package frozen chopped spinach (defrost and then squeeze dry) 
• 1  freshly squeezed lime
• 3/4 cup mayonnaise
• 1/2 cup grated Parmesan cheese 
• 1 cup frozen peas (defrosted)
• 1/3 cup toasted pignolis
• salt and pepper to taste

1. Cook the bow ties in a large pot for 10-12 minutes, until al dente. 
2. Drain and toss the pasta with the olive oil.
3. In a food processor fitted with a steel blade, puree the pesto, spinach, lemon juice and mayonnaise.
4. Add the pesto mixture to the cooled pasta.
5. Add the Parmesan cheese, peas, and pignolis. Mix well and season to taste.
6. Serve at room temperature.

enjoy!