Process first 4 ingredients, 1 teaspoon salt, and 2 tablespoons olive oil in a food processor until smooth, stopping to scrape down sides. Set pesto aside. Heat remaining 2 tablespoons olive oil in a large Dutch oven. Cook spinach, Pasta, and remaining ½ teaspoon salt 3 to 4 minutes or until thoroughly heated. Toss with avocado pesto and pine nuts. Sprinkle with Cheese, and serve immediately.