Pesto and Peas Pasta

This recipe came off the tele, and it came out quite well... I loved the peas in this (I used frozen ones from Trader Joe's), and I don't usually even like peas (other than ones like fresh snap peas or snow peas). My one complaint was that the pesto recipe I used was quite oily. Well that's what pesto is... oily. But this recipe even called for putting 1/4 cup of olive oil on the pasta to prevent it from sticking. So I left that out and it still ended up being a bit much for me. The flavor was great, but I just couldn't eat more than a little bowlful with out getting that feeling that a greasy film was coating my throat and stomach. I'd make this again though, but it's a definite side dish considering how oily rich tasting it is.

3/4 pound fusilli pasta (I just used all bow ties)
3/4 pound bow tie pasta
1/4 cup good olive oil ( I left this out)
1 1/2 cups pesto, packaged or see recipe below
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
1 1/4 cups good mayonnaise
1/2 cup freshly grated Parmesan
1 1/2 cups frozen peas, defrosted
1/3 cup pine nuts
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper. Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil (I wouldn't do this if I were you. There's enough, if not too much, olive oil in the pesto to take care of the pasta). Cool to room temperature.

In the bowl of a food processor fitted with a steel blade, 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, peas, pinenuts, salt, and pepper. Mix well, season to taste, and serve at room temperature.

Pesto:
1/4 cup walnuts
1/4 cup pine nuts
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated ParmesanPlace the walnuts, pinenuts, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.