Place almonds in a small dry skillet over medium heat and toast stirring frequently for 3–4 minutes until fragrant and lightly golden — watch carefully as almonds burn quickly.

Transfer toasted almonds to a plate immediately and allow to cool completely before blending.

Bring a large pot of water to a rolling boil and season generously with salt until it tastes pleasantly salty like mild seawater.

Add linguine and cook according to package directions until al dente — typically 9–11 minutes.

Before draining scoop out at least ½ cup of starchy pasta cooking water with a measuring cup and set aside — do not skip this step.

Drain pasta and set aside.

While pasta cooks add fresh baby spinach, cooled toasted almonds, freshly grated Parmesan, peeled garlic cloves, fresh lime juice, olive oil, salt, and black pepper to a blender or food processor.

Blend on high speed until completely smooth and creamy — stop to scrape down sides as needed.

Taste pesto and adjust seasoning — add more salt, lime juice, or garlic to preference.

If pesto is too thick add one tablespoon of olive oil and blend again until desired consistency is reached.

Transfer drained linguine to a large bowl or back into the warm pasta pot.

Add spinach pesto and toss well to coat every strand evenly.

Add reserved pasta cooking water a few tablespoons at a time tossing continuously until sauce is silky glossy and coats pasta beautifully without pooling at the bottom.

Divide among serving bowls immediately.

Finish each portion with an extra drizzle of olive oil, generous shower of freshly grated Parmesan, fresh grinds of black pepper, and a lime wedge on the side for squeezing.

Serve immediately while warm.