Step 1

Place basil, garlic and almonds in a food processor and run/pulse several times until finely minced

Step 2

Add salt and pepper and pulse a few more times.

Step 3

With the food processor running, stream olive oil into the top of the food processor. Scrape down the sides as needed and run food processor until well combined and mixture is smooth.

Step 4

Add cheese and process briefly until just combined.

Step 5

Add rice wine vinegar and pulse a few times until just combined.

Step 6

Can be made ahead and kept in seal container in the refrigerator.

Step 7

Blend all the pesto ingredients together using a food processor or blender.

Step 8

Note: I didn't have any trouble blending it in a blender but if too thick or difficult to blend add an additional 1-2 tbsp olive oil

Step 9

Set aside

Step 10

Prepare pasta according to package (Note: I cooked in lightly salted water)

Step 11

While pasta cooks, make the pesto if you haven't already.

Step 12

While the pasta cooks, saute the tomatoes: in a large skillet, over medium heat, heat 1 tablespoon oil until shimmering (not burning). Add tomatoes, and stirring occasionally, cook 5-7 minutes or until tomatoes start to blister.

Step 13

After draining pasta into colander, add cooked pasta to the skillet with the tomatoes, add basil pesto and spinach and over medium heat toss until spinach wilts, just a minute or two.

Step 14

Serve and enjoy!