Lemon pistachio spinach pasta

Boil a pot of water for pasta, whole wheat rotini is great. Cook pasta until al dente. Meanwhile chop and sautee a few fat cloves of garlic until browned. In immersion blender container, put the garlic, 1/3 cup pistachios, 1/3 cup water, a big hot pepper (fresno is great, otherwise lanka), 2 tbsp olive oil, salt and pepper. Blend until smooth, start on low speed. Add some big handfuls of baby spinach. Blend again until smooth. Quarter some cherry tomatoes, chop some green onion. Once pasta is done, drain, add green sauce, tomatoes and green onions. Add fresh cracked pepper. Add generous squeezes of lemon (really puts this dish over the top), mix. Serve.