Wash the Fresh Baby Spinach (2 cup), then place the Walnut (1/2 cup), Extra-Virgin Olive Oil (1/4 cup), Garlic (1 clove), Coarse Salt (1 teaspoon), Lemon (1 teaspoon), Fresh Basil (1/4 cup) and Freshly Ground Black Pepper (to taste) into a deep glass, blend until creamy.
Bring a pot of water to a boil, add Whole Wheat Spaghetti (180 gram) and cook based on package instructions. Drain, reserving 1/4 cup of cooking liquid.
Toss spaghetti with pesto to mixture. Add reserved cooking liquid, and mix until pasta is well coated.
Fold in baby Fresh Baby Spinach (to taste).
Divide into bowls and serve.