In a large saucepan, bring 4 quarts water to a boil. Add linguine, stir and cook for 6 minutes. Add peas to boiling pasta and set timer for another 5 minutes, bringing water back to a boil.
Meanwhile, prepare pesto: Place spinach and all remaining ingredients into the bowl of a food processor and blend for 20 to 30 seconds, until well mixed and creamy.
Drain pasta and peas, placing them back into the saucepan; pour blended spinach pesto on top, gently stirring linguine and peas with sauce until fully incorporated.
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