Cook the pasta according to package directions. Place the spinach in your colander, and drain the pasta over the spinach, tossing them together until the spinach wilts.
Make the pesto while the pasta cooks.
Combine all of the sauce ingredients (start with 1 tablespoon of the vinegar) in your food processor and run it until you have an even mixture. You can go for a chunkier pesto, like I did, or keep running until it's smooth and creamy. If you want this pesto to be totally smooth, make it in your blender instead of the food processor.
Season to taste with salt and pepper, and add the second tablespoon of vinegar, if you want it more tangy.
To serve, transfer the pasta-spinach mixture to a large serving bowl and toss with the red pepper pesto and sliced olives. Serve hot, topped with fairy dust.
Video
Notes
Leftover red pepper pesto will keep for 3 to 4 days in the fridge. You can also freeze the sauce for up to 6 months! Thaw overnight in the refrigerator or for a few hours on the kitchen counter, then stir well and warm in the microwave before tossing with pasta.You can add a 15-ounce can (1 ¾ cups cooked) drained kidney beans, white beans, or chickpeas, if you want some extra protein. Just toss them in when you add the olives.