Cook the spinach and the green peas in boiling water for 3-4 mins, drain and keep aside. Keep aside about ½ cup of the cooked spinach – green peas. Puree the rest of the spinach-green peas with all the other ingredients for the pesto, except the olive oil. Once they have come together a little, add the olive oil with the food processor running.
Meanwhile, cook the pasta in salted water, drain and keep aside.
Add the pesto to the hot drained pasta, mix well and serve with parmesan sprinkled on top.