Roast the pine nuts in a dry, hot pan.

Add the basil leaves, pine nuts, and garlic clove to a blender.

Pulse and drizzle olive oil into the mixture until smooth and creamy.

Season the pesto with salt and pepper.

Boil the pasta in salted water.

Heat up 2 Tbsp of olive oil in a pan. Add the spinach, nutritional yeast, the zest of 1 lemon and 1/2 cup of pasta water.

Drain the pasta 1 minute before it’s done and transfer to the pan. Add the pesto and the juice of 1/2 lemon. Stir and cook for 1 more minute.