Combine parsley, walnuts, Parmesan, garlic, and lemon juice in food processor and add sea salt, pepper, and red pepper to taste.

Blend until smooth, then pour in olive oil while processing until just blended.

Taste and adjust seasonings to your own liking.

Set pesto aside, or refrigerate if making ahead of time.

Cook pasta according to package directions, drain, and return to pan, reserving some of the starchy pasta water to thin out sauce if necessary.

While pasta is cooking, saute your mushrooms in a separate pan in a little olive oil over medium heat until browned and softened.

In a third pan, saute cherry tomatoes over medium low heat in a little olive oil for 12-14 minutes, until they start to burst, adding a little sea salt, dried basil, and crushed red pepper to taste.

When pasta and veggies are done, throw a couple of handfuls of fresh spinach into the hot drained pasta and stir.

Add sauteed veggies and stir them in until spinach is wilted.

Add pesto and stir until combined, thinning out with starchy pasta water if necessary (I added ¼ cup). Serve immediately, topping with additional Parmesan if desired.