I started out by chopping the spinach and olive oil in the food processor. Not really sure how the recipe would turn out, I added egg-white to the mixture and kneaded the dough with the food processor. It turned out better than expected. An eggless, vegan pasta dough should hold up perfectly. Cover and let it rest for 15 minutes. Divide in to two equal portions and roll it out.
The filling's made from: pine nuts, tofu, pumpkin seeds, pistachios, garlic, onion, basil, olive oil, salt, tamari and a squeeze of lemon. Simply add the ingredients to the food processor and blitz. Spoon it or pipe it on to the rolled pasta dough - rice flour keeps the dough from sticking to the counter. Brush water around the dollops of filling to make sealing the pasta easier. Place the top pasta layer over the bottom. Press out the air and cut into individual pieces. I used a handy pasta cutter, but a knife works, too.
Drop into boiling water for ~3 minutes. Serve hot with olive oil, pine nuts and fresh basil.