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To make the pesto sauce, put all ingredients (basil through black pepper in the list above) into a food processor and blend until smooth.
Cook the pasta according to package directions, reserve 1-2 ladle fulls of pasta water to mix with the sauce.
In a large pan, heated over medium heat, defrost the frozen spinach for 2-3 min. Add in the cooked pasta and pesto sauce, stir until blended. Add the pasta water a little at a time until you like the consistency and taste.
Serve topped with 1-2 tsp freshly grated Parmesan cheese and a small sprinkling of pine nuts!