Boil 250 grams of pasta (preferably penne or fusilli) in a large pot of salted water until al dente. Drain and set aside.
In a pan, heat 1 tablespoon of olive oil and sauté 2 cloves of minced garlic for 1 minute.
Add 200 grams of washed and chopped spinach to the pan and cook for 3-4 minutes until wilted. Remove from heat and let it cool.
In a blender or food processor, combine the cooked spinach, 50 grams of fresh basil leaves, 50 grams of grated Parmesan cheese, 50 grams of pine nuts or walnuts, and 1/4 cup of olive oil. Blend until smooth.
Season the spinach pesto with salt and pepper to taste.
In a large bowl, mix the cooked pasta with the spinach pesto sauce until well coated.
Serve the Spinach Pesto Pasta with a sprinkle of grated Parmesan cheese and a few fresh basil leaves on top.