pesto pasta salad

PESTO PASTA SALAD

{not my kids fav, but matt and i loved it}

1.5 pound bow tie pasta
1 1/2 cups pesto (jarred or from your own favorite recipe)
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
3/4 cups mayonnaise (I used light mayo with great results)
1/2 cup freshly grated Parmesan cheese
1 can/jar artichoke hearts
1/3 cup pine nuts
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Cook bow ties in a large pot of boiling salted water for 10 to 12 minutes until each pasta is cooked to your liking. Drain and toss into a bowl with the olive oil. Cool to room temperature, tossing every once in a while to prevent the noodles from sticking to each other as they cool.

In a food processor or blender, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, cut-up artichoke hearts, pine nuts, salt, and pepper. Mix well, season to taste, and serve at room temperature.