Add orzo to a pot of boiling water. Set timer for 30 seconds less than the directions on the box calls for.
(Optional) Set broiler to low, with the top shelf close to the top. Spread pine nuts out on baking sheet. Place on top shelf for three minutes, or until the nuts start to turn brown. CAREFUL! Pine nuts burn very quickly.
Put all of the mint, slightly more basil, 1 clove crushed garlic, about half the toasted pine nuts, the zest and juice of the lemon, about 1/3 of the spinach, most 3oz of parm, salt and pepper to taste, and olive oil into a blender. Puree until smooth.
When there's 30 seconds left on the orzo, add the peas. Cook for remaining 30 seconds, then drain.
Pour the orzo and peas into a large pot. Pour the pesto over it. Add the remaining spinach. Mix them until the heat of the orzo wilts the spinach.
Top with remaining parm and pine nuts and serve immediately.