Cook your pasta according to the package's instructions. Use a large pot.
While the pasta drains in a colander, add a few handfuls of fresh spinach leaves to the bottom of your pasta pot.
Add the pasta back into the pan and mix until the spinach begins to wilt.
Toss in your container of pesto, washed + drained garbanzo beans, washed + drained + chopped artichoke hearts, and chopped sun-dried tomatoes.
Add a few pinches of sea salt and a sprinkle of chili flakes (if you like a bit of spice) then plate! I topped the pasta with a dollop of Kite Hill's dairy-free cream cheese and some hemp seeds. Feel free to forego any toppings, though, as it's delicious as is.