Roasted Red Pepper Pesto Penne

In a large pot of salted boiling water, cook penne according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and return to pot. Meanwhile, make pesto: In the bowl of a food processor, combine roasted red peppers and 1/3 cup olive oil and pulse until combined. Add Parmesan, almonds, half the garlic, and salt and blend until combined. In a large skillet over medium heat, heat remaining tablespoon oil. Add remaining garlic and cook until fragrant, 1 minute, then add spinach and toss until just wilted, 2 minutes. Season with salt. Add cooked penne and pesto to skillet and toss until combined, then add pasta water and stir until creamy. Top with Parm and season with pepper.