To begin, boil the pasta according to the package directions. Drain and add to a large bowl.
Meanwhile, in a food processor or high powered blender, add the baby spinach, pistachios, basil, garlic, olive oil, white wine vinegar, lemon juice, sea salt and black pepper. Blend until chopped and thoroughly combined.
Next, transfer the pesto to the cooked, hot pasta and stir to combine. This dish serves 4 and will last in the fridge 3-4 days in an airtight container.