Bring a large pot of salted water to a rolling boil. Add the short pasta and cook until al dente, about 10 to 12 minutes. Reserve 1/2 cup of the pasta water before draining.

While the pasta cooks, combine fresh basil leaves, baby spinach, grated parmesan, toasted pine nuts, and garlic in a food processor. Pulse the mixture until finely chopped.

With the food processor running, slowly add the olive oil until the pesto is smooth and creamy. Taste and season with salt and pepper.

Transfer the drained pasta to a mixing bowl. Add the pesto sauce and toss, adding reserved pasta water if needed to loosen the sauce and coat the pasta evenly.

Spoon the pesto pasta onto plates. Arrange the black olive halves on top like spooky eyeballs.

Sprinkle additional grated parmesan over the pasta and serve immediately.