In a food processor, combine the arugula, basil, spinach, garlic, lemon juice, parmesan, and olive oil. Season with salt. Pulse until a sauce forms. Refrigerate until ready to use.

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and serve pasta in individual plates. Drizzle olive oil, sprinkle with crushed red pepper and top with pesto. Enjoy!