I adapted this recipe from Ina Garten's wonderful book "The Barefoot Contessa Parties".
1 16-ounce package farfalle pasta (I really prefer Barilla brand)
1 16-ounce package rotelle pasta
1 16-ounce container prepared pesto
1-1/2 cups frozen spinach, thawed and well drained
2 tablespoons lemon juice
1 cup mayonnaise
1/2 cup low-fat mayonnaise
1/2 cup milk
1 cup cashew halves, rinsed if salted
1 16-ounce package frozen tiny baby peas, unthawed
1 pound cooked chicken, cut into bite sized pieces, or shrimp
1/2 cup freshly grated Parmesan cheese
Cook pasta according to package directions. While pasta is cooking, combine pesto, thawed spinach and lemon juice in food processor or blender. Process until thoroughly mixed. Stir together mayonnaise and milk with wire whisk. Add pesto mixture and mix well. Add cashews, frozen peas and cooked chicken and mix well. Drain pasta, rinse briefly with cold water, drain again and add to salad. Stir in the Parmesan cheese and refrigerate for at least 2 hours.
Serves 12
