In a large saucepan, heat the olive oil over medium heat. Once the oil begins to shimmer, add the spinach and cook for 5 minutes, or until wilted.
3. Step
Add the spinach to a food processor and process until finely chopped.
4. Step
While processing the spinach, spoon the flour in a little bit at a time until a crumbly dough forms.
5. Step
While continuing to process, add ¼ teaspoon of salt. Then, add 1 tablespoon of water at a time until dough comes together (the amount of water necessary will vary depending on how wet the spinach is).
6. Step
Remove the dough from the food processor and knead on a floured surface to form into a ball.
7. Step
With a rolling pin, roll dough out into an oval, about 18 inches (46 cm) long by 12 inches (30 cm) wide, and ¼-inch (6 mm) thick.
8. Step
With a knife or pizza cutter, cut the dough into even strips about ½ inch (1 cm) wide.
9. Step
Roll the strips into thick noodles.
10. Step
Once the water is boiling, add 1 tablespoon of salt and drop in the pasta.
11. Step
Cook the pasta for 3-5 minutes, or until the noodles float to the top. Drain.
12. Step
Toss with roasted vegetables and pesto and top with basil.
