Cook nuts in a nonstick skillet over medium-low heat until toasted and fragrant; let cool.
Process basil, spinach, ½ cup cheese, nuts, red pepper, garlic, salt and 1 teaspoon oil in a food processor until pureed. With processor running, slowly pour remaining oil through food chute, processing until smooth.
Toss together pasta, tomatoes and half of pesto; top with remaining 1 cup cheese. (Reserve remaining half of pesto for another meal. Spoon into a small bowl, and place plastic wrap directly on pesto.)
Recipe by The eMeals Blog at http://blog.emeals.com/penne-pasta-with-tomatoes-and-parmesan/