Creamy Spinach-Pesto Pasta

In a medium pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions, 6 to 8 minutes.

Using a spider or tongs, transfer pasta to a large bowl; reserve pasta water in pot. Add 1 Tbsp. oil to pasta and toss to coat.

Return pasta water to a boil. Add spinach and cook, stirring occasionally, until bright green and wilted, about 30 seconds.

Transfer spinach to a colander. Run under cold water until cold to the touch. Using both hands, squeeze as much moisture as possible from spinach.

Transfer spinach to a blender. Add garlic, cream cheese, Parmesan, basil, lemon juice, pepper, 1/4 c. cold water, and remaining 2 Tbsp. oil. Blend on high speed until smooth, about 1 minute. (If sauce is too thick to blend, add more water, 1 Tbsp. at a time, until sauce is a thick, pourable consistency.) Season with salt.

Transfer sauce to bowl with pasta and toss to coat. Top with more Parmesan.