Heat oil in skillet over medium heat and saute until transparent, stirring occasionally about 7 minutes.
Turn off the heat and reserve.
Pour boiling water over the spinach leaves. Drain.
Process the onion, oil, garlic, spinach, basil, milk, cheese, pecans, salt and pepper in a blender until smooth.
Drain the pasta and mix with the spinach basil cream and top it with green beans and cheese.
Blanch the asparagus in boiling water for 2-3 minutes, put cold water after to stop the cooking process
Prepare the spagetti per the instructions on the package
Put together the dish, placing the veggies and sauce over the pasta
Zest lemon over the pasta and use lemon wedges as garnish