Bring a large pot of salted water to a boil over medium-high heat.
Add the bow tie pasta, stirring occasionally until al dente (about 9 minutes). Drain and set aside.
Add garlic, sea salt, freshly grated parmesan cheese, fresh lemon juice and basil leaves in a blender or food processor. Pulse until combined.
With the blender running, slowly add in the extra-virgin olive oil and toasted pine nuts (or other nuts of your choice). Blend until desired consistency is reached.
In a large bowl, combine cooked pasta, chopped spinach, sun-dried tomatoes, fresh basil leaves, diced Roma tomatoes and Basil Pesto.
Add in the grated parmesan cheese and creamy caesar dressing. Mix until all ingredients are evenly combined.
Serve with an extra drizzle of olive oil and freshly ground black pepper.