PESTO PASTA WITH TONS OF VEGGIES

This is a variation of the Barefoot Contessa's Pasta Pesto with Peas.  I've made it even easier to make by using store-bought pesto, and I've added tons more veggies to it.  I also used lentil pasta to give it a protein punch.  For even more protein, you could add diced rotisserie chicken (or any kind of cooked chicken).  This is a very quick meal to make, so great for a busy weeknight.  And it's delish!

2 boxes of the pasta of your choice (I used this)
1 container store-bought pesto
1 bag frozen peas (defrosted if you remember but it's fine if it's still frozen)
1 bag frozen spinach (defrosted if you remember but it's fine if it's still frozen)
1 large head broccoli, chopped into florets
3/4 cup good quality mayo (I used this)
juice from 1/2 of a lemon
2 tsp salt
1/2 cup grated parmesan (optional)

Cook the pasta according to the package directions.   When there are about 4 minutes left in the cooking, add the broccoli florets to the pasta water.  Drain the pasta and broccoli and put back in the same pot, leaving a little bit of the pasta water for moisture (maybe 1/4 cup).  Add pesto, peas, spinach, mayo, salt and lemon juice and stir to combine.  Top with parmesan and serve.