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Bring a large pot of water to a boil. Salt generously, add pasta and cook to al dente. Reserve about a cup of the pasta cooking water.
In the meantime, blend spinach, pistachios, basil, salt, lemon juice, garlic, nutritional yeast and water in a high speed blender until smooth.
Pour into a large saucepan and bring to a gentle simmer over low heat.
Add pasta and a splash of the pasta cooking water and toss the pasta through the sauce to coat. Add splashes of pasta water as needed.
To make the pistachio breadcrumbs, heat olive oil in a small pan over medium-low heat and add panko. Stir to coat in the oil and toast for about a minute until it starts to develop some colour.
Stir through the chopped pistachios and salt. Continue toasting for another minute or so until golden brown.
Pour the breadcrumbs into a bowl once golden brown so that they don’t continue browning from the heat of the pan.
Serve pasta and top with pistachio breadcrumbs and a little drizzle of good quality olive oil if you’d like.