Mix the thyme in a kitchen mixer with spinach, olive oil, Parmesan, garlic, black pepper, nutmeg, salt, sugar and pepper until the mixture is smooth. Then set aside.
This step is for the pasta that you previously prepared. Next, add water to the pan, add chicken stock from Maggi until it melts and then add pasta
Cook the pasta about a minute or two less than the instructions mentioned on the packaging
Drain the pasta and place the cooked pasta back in the pot
Add the pesto to the pasta and decorate with the roasted pines and basil leaves