Place fresh spinach, garlic, pine nuts, salt and pepper in blender or food processor. Drizzle in olive oil while mixing until desired consistency. Set aside.
Place fresh Bisogno penne and green beans (at the same time) in a large pot of boiling salted water for 3-5 minutes for al dente. Drain pasta and green beans and toss with the spiach pesto.Topp with pine nuts and serve