Pesto Pasta:

1. Bring a large pot of heavily salted water to a boil. Prepare an ice bath nearby.
2. Add the spinach and basil to the boiling water and blanch for 15–20 seconds, just until vibrant green. Immediately transfer to the ice bath to stop the cooking process. Once chilled, drain well and squeeze out any excess moisture.
3. Return the water to a boil, add the farfalle, and cook until al dente. Reserve 1 cup (240mL) of pasta water before draining.
4. Meanwhile, add the blanched greens, garlic, pine nuts, Parmigiano Reggiano, and Pecorino Romano to a blender. Season lightly with salt and pepper. Blend until finely chopped. With the blender running, slowly stream in the olive oil until the pesto is smooth and creamy. If needed, add a small splash of pasta water to help it blend, but keep the pesto thick.
5. Add the drained pasta and pesto to a large sauté pan or mixing bowl. Toss vigorously, adding reserved pasta water a splash at a time until the sauce emulsifies and evenly coats the pasta. Taste and adjust seasoning as needed. Finish with additional Pecorino Romano and freshly cracked black pepper. Serve and enjoy!