Homemade Pasta with Basil Pesto Sauce

Over medium-high heat bring a medium pot of water to a rolling boil. Stir in salt.
Add flour and spinach to a food processor. Pulse until a soft dough forms and scrape down the sides as needed.
Remove the dough from the food processor and place it in a medium bowl.
Sprinkle a little flour, knead the dough for 1 minute until it is smooth and elastic, and shape it into a disc.
Place the dough on a cutting board and flatten the disc to around 1.5 cm thick.
Hold the disc above the boiling water and cut the dough into pieces with kitchen scissors, letting them fall into the boiling water as you cut.
Cook the fresh pasta for around 5 minutes, or until they float to the surface.
Add garlic, walnuts, extra virgin olive oil, basil, spinach, Pecorino cheese, Parmesan Reggiano cheese, lemon juice, salt, and black pepper to the bowl of a food processor. Pulse and blend them until a smooth pesto paste.
Place the pesto paste in a large pan over medium-low heat and heat for around 1 minute or until warmed through.
Remove the pasta from the boiling water and place over the pesto sauce in the pan, cook for 1 minute and add some pasta water until the desired creamy texture is achieved.
Place the fresh pasta on a plate and garnish with parmesan shavings.