In a food processor, mix the spinach with the basil, lemon juice, pine nuts and 4 tbsp oil. Set aside until use.
Heat the rest of the oil with the garlic and chilli in a large pan and fry for 2 to 3 minutes until the garlic turns golden.
Add the pasta and deglaze with 1 litre of water.
Add the Pomo E Legumi and the stock powder. Stir well and cook the pasta. Stir the pasta from time to time and add some water if necessary. I used gluten-free pasta, for which you need a little more water. The pasta should be al dente and still nice and creamy. Then remove the pan from the heat and mix in the spinach pesto and stir well. Serve with some cherry tomatoes and enjoy!
Bon appetit!