Cook 3.5 oz pasta according to box instructions. Drain pasta when done, and set aside.
Spray frying pan with cooking spray. Cook chicken tenders in frying pan on medium-high heat. Pour about ¼ cup water over chicken to prevent it from burning or drying out after both sides have been seared. Should take 5-7 minutes to cook.
Make Pesto: While pasta and chicken are cooking, add all pesto ingredients to high powered blender OR food processor (½ c pistachios, 2 c fresh spinach, ½ c basil leaves (or ¼ c dried basil), ½ c extra virgin olive oil, 2 garlic cloves, ¼ c grated parmesan, 1 T lemon juice, ⅛ tsp salt). Blend until smooth.
Once pasta is al-dente, drain pasta water. Then add ¼ c blended pesto sauce to pasta, and mix together.
Place noodles in bowl to eat. Top with pistachios, parmesan cheese and freshly ground black pepper.
Transfer remaining pesto to ice tray, freeze, then transfer to freezer bag for later.