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1
Bring a large pot of heavily salted water to a boil over high heat.
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2
Add the pasta and cook according to the package directions or until al dente.
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3
Meanwhile, make the pesto.
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4
Place half of the spinach and all of the pine nuts and garlic in a food processor fitted with a blade attachment.
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5
Pulse, scraping down the sides of the bowl with a rubber spatula as needed, until coarsely chopped, about 10 (1-second) pulses.
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6
Scrape down the sides of the bowl.
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7
Add the remaining spinach and pulse until coarsely chopped, about 20 (1-second) pulses, scraping down the sides of the bowl as needed.
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8
Add the measured Parmesan, lemon zest and juice, measured salt, and measured pepper and process until combined, about 30 seconds.
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9
Scrape down the sides of the bowl.
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10
With the motor running, slowly pour in the oil and process until a smooth paste forms, about 30 seconds; set the pesto aside in the food processor.
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11
When the pasta is ready, reserve 1/2 cup of the cooking water, then drain the pasta and return it to the pot.
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12
Place the pot over low heat, add the pesto and 1/4 cup of the reserved cooking water, and stir to combine.
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13
Cook, stirring occasionally, until the pasta is well coated, adding more pasta water as needed to reach the desired consistency.
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14
Taste, season with additional salt and pepper as needed, and serve with Parmesan on the side.
