Pasta Salad w Pesto

Bring large pot of water to boil. Toast pine nuts in small dr skillet over med heat, shaking pan occasionally, until just golden and fragrant, 4-5 min. When water boils, add garlic and let cook 1 min. Remove and rinse under cold water. Set aside. Add 1 T salt and pasta to water, stir to separate and cook until tender, just past al dente. Reserve 1.4 c cooking water, drain pasta, toss w 1 T oil, spread in single layer on rimmed baking sheet, and cool to room temp. Peel and mince garlic. Place 1/4 c nuts, garlic, basil, spinach, pepper, lemon juice, remaining 1/4 c oil and 1 tsp salt in bowl of food processor and process until smooth. Add cheese and mayo and process until thoroughly combined. Transfer mix to large serving bowl. Refrig. When pasta is cool, toss w pesto, adding reserved pasta water, 1 T at a time, until pesto evenly coats pasta. Fold in remaining 1/2 c nuts and tomatoes.

Nuts, Pine 0.75c
Garlic 2 med cloves, unpeeled
Pasta 1lb farfalle
Olive Oil 0.25c + 1T EV
Basil 3c packed
Spinach 1c packed baby
Lemon Juice, Fresh 2T
Cheese, Parmesan 1.5oz finely grated
Mayonnaise 6T
Tomatoes, Cherry 1 pint, quartered