put spinach and flour into a blender or a food processor and mix until you get a dough. It should be sticky when you touch it. If you need to, add a bit more flour. To make pici pasta you have to tear about 2cm pieces from the dough and roll them into long thick pieces (looking like green beens). Cook them straight after making them or you can dry them over night.
Bring a salty water into boil. Put a non stick pan on a medium heat with 2 tsp olive oil. Finely chop garlic and chilli flakes and put on the pan. Then chop zucchini and add to the pan. Then cut the tomatoes into halves and add to the pan. Cook for about 5 minutes, then add pine nuts and a ladle of salty boiling water. Leave it simmer on the medium heat.
Add pici pasta into the boiling water. If you are cooking them straight after making them, it is enough to cook them for about 5 minutes. If you dried them first, cook them for about 8-10 minutes. Check it to make sure you got nice and fluffy pasta.
Drain, reserving a cupful of boiling water, then add pasta to the cooked vegetable. Finely chop basil leaves (keep the smaller ones) and mix it into the pasta along with grated parmesan and add a bit of hot pasta water and mix well.
Dived it on plates, drizzle with a little bit of olive oil, sprinkle with parmesan and the small basil leaves and you can serve.