Boil the macaroni according to the instructions and keep aside.

In a pan toast the pecans on low heat until they're nicely toasted.Turn off the heat and allow to cool.

In a processor, combine the spinach,toasted pecan and garlic and pulse.With the machine running, gradually add the olive oil until the mixture is creamy.

Transfer into a bowl and add parmesan cheese.Season with salt and pepper.

Toss the macaroni with the pesto and serve warm or cold.