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Bring a large pot of water to a boil. Add the spinach and cook until tender, about 3 minutes. With tongs or a slotted spoon, transfer the greens to a colander and rinse under cold water. Wrap in a clean towel and squeeze out as much liquid as possible. Keep the water boiling.
Add pasta to the boiling water and cook al dente according to package instructions.
Meanwhile, combine the greens, cream cheese, basil, beans, lemon juice, garlic, salt and pepper in a food processor; process until the greens are finely chopped. Add additional olive oil, salt and pepper as needed.
Drain the cooked pasta and return to the pot. Top with more basil, and bocconcini