Pesto Pasta

Pesto Pasta
From http://www.cooksillustrated.com/ (July 2006)
3/4 Cups Pine Nuts
2 Cloves Garlic
1 Pound Bow Tie Pasta
1/4 Cup + 1 Tablespoon Extra Virgin Olive Oil
3 Cups (4 Oz) Fresh Basil
1 Cup Baby Spinach
1/2 Teaspoon Pepper
2 Tablespoons Fresh Lemon Juice
3/4 Cup Parmesan Cheese
6 Tablespoons Mayonnaise
1 Pint Cherry Tomatoes Or Grape Tomatoes; Halved

Toast pine nuts over medium heat until golden and fragrant, 4-5 minutes. Cook bowtie pasta in boiling water with 1 tablespoon salt until tender (see box). Toss pasta with 1 tablespoon EVOO and cool (about 30 minutes). In a food processor combine 1/4 cup pine nuts, garlic, basil, spinach, pepper, lemon juice, remaining 1/4 EVOO, and 1 teaspoon salt and process until smooth. Add cheese and mayo and process until thoroughly coombined. Just before serving, combine the pesto sauce with the pasta. Fold in remaining pine nuts and tomatoes.
Can add cooked chicken if desired.