Place a large skillet or wok over a high heat, filled with enough water to cook the pasta, but not too much more. We want to condense the starchy water to use later. Salt very well, and add the pasta when ready. Shuffle it around regularly and keep an eye on it – overcooked gluten free pasta is a nightmare.
While the pasta is cooking, place all the ingredients for the pesto in a blender, and blend until smooth. Adjust for seasoning if necessary.
Once the pasta is cooked al dente (with a bit of bite to it) remove it from the water. Transfer the water into a bowl, where you can control how much you add back to the skillet.
Add about a cup of starchy water to the skillet, followed by the broccolini. Cook until blanched, or as you prefer it. Add the spinach (and any other greens you’re using) and continue to cook until done to your liking. If at any time you need it, add more pasta water.
Turn the heat off, and add the pesto the skillet. Toss to combine and loosen the pesto with the pasta water. Add the pasta and toss gently to coat (gluten free is v fragile!) Add more pasta water if you want a thinner sauce.
Serve with some extra greens, extra basil, or some toasted pepitas.