Beef pasta salad

1.Cook pasta in a saucepan of boiling salted water for 6 minutes. Add asparagus and peas; cook for 2 minutes more or until pasta and vegetables are tender. Drain. Rinse under cold running water; drain well.

2.Meanwhile, spray a frying pan with oil. Heat over high heat. Add beef. Cook, turning, for 5 minutes for medium or until cooked to your liking. Transfer to a plate. Cover with foil; rest for 5 minutes. Slice thinly.

3.In a large bowl, combine pesto and juice. Add pasta mixture, spinach and beef; toss gently to combine. Serve salad sprinkled with pine nuts.