In a food processor, add Fresh Baby Spinach (4 cup), Fresh Basil Leaf (2 cup), Garlic (3 clove), Walnut (1/2 cup), Parmesan Cheese (1/2 cup), and Kosher Salt (1/2 teaspoon). Process pesto by pulsing 5 to 7 times to help break down the leaves and garlic.
Turn the food processor to low speed. As it's running, slowly drizzle in Extra-Virgin Olive Oil (1/2 cup) until smooth with some smaller pieces remaining, about 10 seconds from start to finish. Season to taste with salt. Transfer pesto to a small bowl and set aside.
In a medium bowl, combine Shrimp (1 pound), Kosher Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon).
Heat a large high sided skillet or dutch oven over medium heat. Add Extra-Virgin Olive Oil (1 tablespoon). Once hot, add the shrimp in a single layer. Cook shrimp until it is opaque and pink in color, about 1 to 2 minutes per side. Transfer shrimp to a clean plate.
Add Penne Pasta (8 ounce) and Vegetable Stock (4 cup) to the pot. Bring the liquid to a boil over high heat. Cook and frequently stir until the pasta is tender, and only a small amount of the liquid remains to make a light sauce, about 15 to 17 minutes. Turn off the heat.
Add ½ cup of the pesto sauce and gently stir to combine with the pasta. Add more to taste, or save to use for another dish. Add shrimp back to the pan, toss to combine.
Add the Cherry Tomato (1 cup) evenly over the pasta, and garnish with additional basil leaves, chopped walnuts, and parmesan cheese if desired. Portion out the shrimp pesto pasta into bowls and serve immediately.