Katie's Pesto Pasta Salad

I adapted this recipe from one of HM Barefoot Contessa's - I wanted something a little lower in fat and something that didn't require a food processor. Her recipe is FABULOUS though and if you're feeling like a calorie splurge, I've included the link below.

Ingredients:
1 lb Bow Tie Pasta
1 lb Fusilli Pasta
Extra Virgin Olive Oil
1 1/2 cups Pesto (Available Pre-Made in most grocery stores - use about 11 oz.)
1/2 cup grated Parmesan cheese
2 cups frozen peas, defrosted
1/3 cup pine nuts
1 tsp kosher salt (to taste)
1 tsp ground peppercorn (or freshly ground black pepper)

Cook the pasta (separately) until it is just al-dente (between 7-10 minutes) and strain.
While still in the strainer, lightly douse the pasta with enough olive oil to keep pasta from sticking together. (About three passes across the strainer's diameter with the olive oil.)
Combine both pastas and the pesto in a large mixing bowl to thoroughly coat each piece. Fold in the pine nuts, peas, and Parmesan. Taste the pasta and then add the kosher salt and ground peppercorn being careful not to over-salt it. Mix well and ENJOY!

Total prep time - about 20 mins.
Serve room temperature (give it a good toss like a salad before serving).
Serves about 15 people as a side dish or about 10 as a main course (add lemon pepper grilled chicken if you're going to make it a meal!)

And Ina's full recipe : http://www.foodnetwork.com/recipes/ina-garten/pasta-pesto-and-peas-recipe2/index.html