Ingredients:
16 oz. box farfalle pasta
10 oz. container refrigerated pesto
2 cups frozen cut leaf spinach, thawed and drained
2 tablespoons lemon juice
1 cup mayonnaise
1 cup plain yogurt
1/4 cup milk
16 oz. pkg. frozen baby peas
12 oz. cooked turkey, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 pint grape tomatoes
1 cup cashew halves
Directions:
Cook pasta according to package directions and drain. Meanwhile, in food processor, combine pesto, thawed spinach and lemon juice. Process until blended. In large bowl, combine pesto mixture, mayonnaise, plain yogurt and milk and whisk until combined. Stir in turkey, bell peppers, and grape tomatoes. Pour peas on top. Add hot cooked drained pasta and cashews and stir to combine (the hot pasta will thaw the peas). Refrigerate at least 2 hours before serving, stirring once.