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Cook the linguine according to package directions then drain the pasta reserving ½ cup of the pasta water and set aside.
Add the chopped spinach, pine nuts, garlic, and Parmesan to a food processor and pulse into a paste.
Transfer the spinach paste to a large bowl then stir in the olive oil, ½ tsp salt, and ¼ tsp black pepper until well combined.
Add the linguine to the bowl and toss with the pesto sauce.
Stir in a little of the reserved pasta water at a time until you reach a desired consistency.
Season with additional salt & pepper to taste.