Toast nuts: Add pine nuts to a large saucepan or pot over medium heat (see note 1). Toast nuts, stirring frequently, until golden brown, 2 to 3 minutes. Set aside to cool.
3 tablespoons pine nuts
Start sauce: Return the saucepan to the stove. Heat 1 tablespoon of the olive oil over medium-high heat. Add onion, sauté until translucent, about 3 minutes. Add garlic, sauté until fragrant, about 1 minute. Pour in broth and beans. Stir to incorporate any brown bits from the bottom of pan. Cover with a lid, reduce heat to medium-low, and simmer until liquid has been absorbed (5 to 10 minutes).
5 tablespoons extra virgin olive oil, divided use, 1 medium yellow onion, diced, 3 cloves garlic, minced, ¾ cup vegetable broth, 1 (15 oz/14 fl oz/398 ml) can cannellini beans, rinsed
Cook pasta: Bring a large pot of salted water to boil. Cook pasta al dente. Reserve 1 cup pasta water, before draining.
1 lb dried rotini pasta
Blend sauce: Meanwhile, add pine nuts, basil, (whole) spinach, remaining 4 tablespoons olive oil, lemon juice, salt, and the onion bean mixture to a blender. Blend until smooth and creamy (it's okay if there are small flecks of basil still visible).
5 tablespoons extra virgin olive oil, divided use, 2 cups packed basil, 1 cup packed baby spinach, 2 tablespoons lemon juice, 1½ teaspoons fine sea salt
Combine: Return the noodles to the pot, over low heat. Pour in the sauce, stir until evenly coated. Stir in in spinach and green peas. If needed, add small amounts of pasta water to thin. Cook until peas are warmed through. Season with salt and pepper. Serve hot with brazil nut parmesan on top.
1 cup chopped baby spinach, 1½ cups frozen green peas, rinsed, Salt and black pepper