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

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

In a blender, combine spinach, basil, parmesan cheese, olive oil, garlic, and pine nuts. Blend until smooth, adding reserved pasta water as needed to reach desired consistency.

In a skillet over medium heat, combine the drained spaghetti with the green sauce. Toss to coat evenly and heat through.

Season with salt and pepper to taste. Serve immediately, garnished with additional parmesan if desired.