Place the basil, spinach, garlic, lemon juice, nutritional yeast, and sea salt in a food processor and blend until smooth. While the machine is running, gradually add the olive oil, scraping down the sides as needed. Next, add the water, one tablespoon at a time until you reach the desired consistency.
Rinse and drain the Palmini per the instructions on the package. Heat a non-stick pan over medium low heat and add the Palmini, stirring continuously. Once the pasta is warm, add 2-3 Tbsp. of the pesto and stir to combine.