Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Before draining, remove 1 and 1/2 cups pasta water from the pot. Then drain.
While the pasta cooks, add the spinach and parsley to the boiling water for 20-30 seconds to blanch. Cook until just wilted and bright green. Remove from the boiling water and plunge them into an ice bath to stop cooking. Once cool, squeeze out as much water as possible from both.
In a food processor or blender, add the spinach, parsley, pistachios, cream cheese, goat cheese, lemon zest, lemon juice, olive oil, 1/2 tsp of salt, and pepper. Add a splash of the reserved pasta water to loosen. The sauce should be spoonable, not too thick.
Add the drained pasta to a serving bowl. Add the sauce on top and toss. Add spoonfuls of the reserved pasta water until the pasta is silky and smooth.
Taste and adjust with lemon juice, salt, and pepper. Add grated parmesan, chopped pistachios, crumbled goat cheese, and lemon zest on top. Serve warm and enjoy!
