Start by toasting the pine nuts in a dry skillet over medium heat for 3-5 minutes, stirring occasionally, until they're golden and fragrant—this brings out their richness and prevents them from tasting flat in the final salad. While the nuts toast, remove the stems from the fresh spinach and coarsely chop the leaves, then measure out your pesto, mayonnaise, lemon juice, and remaining ingredients so everything is ready to go. I like to do this prep work first because toasted nuts make a real difference in the final flavor, and having everything measured means the rest of the recipe comes together quickly.

Bring a large pot of salted water to a rolling boil, then add both the fusilli and farfalle. Cook for 10-12 minutes, stirring occasionally, until the pasta is just tender but still has a slight bite to it. Drain the pasta in a colander but do not rinse it—the starch on the pasta helps the dressing adhere better.

Transfer the drained pasta to a large mixing bowl and drizzle with the olive oil, tossing gently to coat all the pasta evenly. This prevents the pasta from sticking together and allows it to cool to room temperature more quickly. Let it sit for a few minutes while you prepare the pesto dressing.

Combine the pesto, chopped spinach, and lemon juice in a food processor and pulse until the spinach is fully incorporated and the mixture is smooth. Add the mayonnaise and blend again until everything is creamy and well combined. I prefer using a food processor here because it ensures the spinach is finely broken down and the dressing is silky—you want no lumpy texture.

Add the pesto dressing from Step 4 to the cooled pasta, then fold in the peas, toasted pine nuts from Step 1, parmesan cheese, salt, and black pepper. Toss everything together gently but thoroughly until the pasta is evenly coated and all the components are distributed. The salad will look creamy and full of texture at this point.

Taste the pasta salad and adjust the seasoning if needed with extra salt or pepper. Sprinkle the fresh chopped basil over the top just before serving for a bright, herbaceous finish that lifts all the flavors. This pasta salad can be served immediately or chilled for later—it actually tastes even better the next day as the flavors continue to meld.