refined pesto salad

3/4 cup pine nuts - toasted

2 medium garlic cloves, unpeeled

sea salt

1 pound fusilli, gemelli or farfalle

1/4 cup plus 1 tbls evoo

3 cups packed fresh basil leaves - 4 ounces

1 cup packed baby spinach - 1 ounce

fresh ground pepper

juice from 1 lemon

3/4 cup grated fresh parmesan

6 tbls mayonnaise

1 pint cherry tomatoes, quartered

bring water to a boil for pasta.

when boiling, toss in the garlic for 1 minute, then set aside.

cook pasta until al dente, reserve 1/4 cup pasta water, drain, rinse and toss with 1 tbls olive oil, set aside.

peel garlic.

place 1/4 cup of the pine nuts, lemon juice, garlic, basil, spinach, pepper, salt & 1/4 cup evoo in a blender or mini prep. process until smooth. add cheese & mayo and process until combined.

stir into pasta, adding 1 tbls of pasta water as needed to cover pasta evenly with pesto. stir in tomatoes & rest of pine nuts, serve at room temperature.