Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.

Reserve 1 cup of pasta water, then drain the pasta in a colander.

In a food processor, combine basil, pine nuts, Parmesan cheese, garlic, salt, and pepper. Pulse until finely chopped.

With the processor running, slowly add olive oil until the mixture is smooth.

In a skillet over medium heat, add the cooked pasta, pesto, cherry tomatoes, and spinach. Toss to combine, adding reserved pasta water as needed to reach desired consistency.

Serve immediately, garnished with additional Parmesan if desired.