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Bring a large pot of water to a boil.
Blanch the spinach for about 30 seconds to wilt then remove from the pot. Shock with some cold water to halt the cooking process, then squeeze out the excess water. Chop roughly before adding to the blender for the best texture (you may find the sauce stringy if you don't chop first)
Blanch the peas until bright green and cooked through, about 1 minute.
Season the pasta with salt until it tastes like sea water. Cook pasta to desired firmness, then drain but reserve 1 cup of starchy cooking water.
In a high speed blender, combine the cooked chopped spinach, peas, beans, olive oil, parsley, dairy-free sour cream, nutritional yeast, lemon juice, and salted pasta cooking water. Blend on high for about 2 minutes until the sauce is smooth and the greens are completely blended.
Pour over the cooked pasta and mix well. Garnish with pepper and additional salt if desired.