1. Add all ingredients to a food processor and blend until smooth, scraping down sides as needed. Adjust flavor with lemon, garlic, cheese, salt, and pepper to taste. Store in an airtight jar in the fridge.
2. Bring a large pot of salted water to a boil. Add pasta and cook till al dente. Drain pasta and set aside, drizzle with a little olive oil to prevent pasta from sticking.
3. Place pasta in a large bowl and top with 1 1/4 cup of spinach pesto. Toss pasta salad to enjoy immediately. Or store in the fridge for up to 4 days.