Pesto Pasta Salad

• 1 lb cavatappi pasta (can use elbow, bow tie, or rotini!)
• 1/2 C pesto
• 1/2 C Parmesan cheese
• 3 C good quality mayonnaise
• Squeeze of fresh lime juice
• Zest of 1 lime
• Kosher salt and pepper, to taste
• 1 lb frozen petite peas

1. Cook pasta according to directions, rinse with cold water to stop cooking. Drain in colander and set aside.
2. Mix together pesto, mayonnaise, lime juice, lime zest, salt, and pepper.
3. Stir 3/4 of mayonnaise mixture into drained, cooled pasta.
4. Taste to check seasoning, and adjust as needed.
5. Stir in frozen peas just before serving.
6. Save additional mayonnaise mixture to stir in, if needed.

*As seen on Twin Cities Live June 20, 2018

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