While water is heating, combine garlic, cheese, and pine nuts in food processor and pulse until coarsely chopped.
Add basil and spinach and pulse until combined.
Gradually add olive oil until well-combined and smooth.
Add salt and pepper.
When water is boiling, add pasta and cook until al-dente, about eight minutes.
Reserve ⅛ cup of salted pasta water.
Strain cooked pasta and return to original pot.
Add ⅔ cup of pesto to cooked pasta and fold in, gradually adding reserved pasta water. Garnish with parmesan, pine nuts and fresh basil as desired. Serve immediately.
Recipe by Chef Times Two at https://www.cheftimestwo.com/spinach-and-basil-pesto-pasta-genovese/