Place the 60g of pine nuts in a large, dry skillet over medium heat with no oil. Toast for 3–4 minutes, stirring or shaking the pan every 30–45 seconds throughout. Pine nuts' very high polyunsaturated fat content makes them the fastest-burning of all commonly toasted nuts — the transition from pale and raw to golden and fragrant to burnt and acrid happens in rapid succession, with each stage taking only 30–60 seconds at medium heat. Watch continuously from the 2-minute mark. The target is a consistent light golden-brown across the surface of most nuts — not pale and raw, not deeply browned. Transfer immediately to a plate the moment this colour is achieved, as the residual heat of even a removed-from-burner pan can carry them from correctly toasted to over-toasted. Set aside for finishing.

Bring a large pot of water to a full rolling boil and add the 6g of salt. Add the rigatoni or penne and cook for 2 minutes less than the package's al dente time — the pasta will continue warming through when added to the green sauce in the skillet. Before draining, reserve 240ml of the starchy pasta cooking water in a heatproof jug. The pasta water performs two functions: 120ml goes directly into the blender with the herb sauce components to achieve the correct blending consistency and to add pasta starch to the sauce at the blending stage; the remaining 120ml is held in reserve for adjusting the sauce's consistency after the pasta is added to the pan. Drain without rinsing and set aside briefly.

While the pasta cooks, prepare the green herb sauce — timing it so it is ready immediately when the pasta finishes. The sauce is blended raw rather than cooked before blending, which is the technique decision that preserves the vivid, bright green colour. Heat denatures chlorophyll progressively — brief cooking produces olive-green, extended cooking produces dark, dull green. Raw herbs blended immediately before use retain their most vibrant colour and their most intense, volatile aromatic compounds. To the food processor or high-powered blender, add the 200g of baby spinach, 40g of basil leaves, 25g of parsley, and 15g of mint. Pulse 8–10 times in 3-second bursts until the herbs are roughly chopped and beginning to break down — this initial pulsing prevents large herb pieces from remaining above the blade level and ensures even processing. Add the cream cheese in chunks rather than as a single mass — the cream cheese must be at room temperature, not cold. Cold cream cheese has a firm, dense protein structure that resists blending smoothly into the surrounding herb mixture, producing a grainy, slightly lumpy sauce rather than the completely smooth, uniform green coating the recipe requires. Room-temperature cream cheese's softened structure blends immediately into the herbs without resistance. Add the 80g of grated Parmesan, the lemon zest, 15ml of lemon juice, 2g of salt, 3g of black pepper, and 120ml of the reserved pasta water. Blend on high speed for 45–60 seconds until completely smooth and uniformly vibrant green — no visible herb pieces, no cream cheese lumps, no variation in colour throughout the sauce. The pasta water's starch combines with the cream cheese's protein and fat during blending to produce a partially emulsified sauce with body that will coat the pasta rather than running off it. Taste the blended sauce — it should be bright, herbaceous, creamy, and well-seasoned before it ever reaches the pan.

In the same large skillet used for the pine nuts, heat the 45ml of extra-virgin olive oil over medium heat. Add the minced garlic and red pepper flakes simultaneously. Cook for 45–60 seconds, stirring constantly — at medium heat, minced garlic moves from fragrant and pale to golden to browned in a short window. The constant stirring ensures even heat distribution and prevents any pieces from sitting against the hot pan surface long enough to brown. The garlic and red pepper bloom their aromatic and heat compounds into the surrounding oil during this 60 seconds, creating the flavoured cooking base that the green sauce will be added to next. Remove the pan from the heat immediately when the garlic is fragrant and just barely showing the faintest colour.

Reduce the heat to medium-low. Pour the blended green herb sauce into the skillet with the garlic oil. Stir to combine and allow to warm through for 2 minutes, stirring occasionally. Do not allow to boil — extended heat causes the chlorophyll to dull and the herb's volatile aromatic compounds to dissipate, gradually converting the vibrant sauce from vivid green to olive. The gentle 2-minute warming is sufficient to heat the sauce through and allow the garlic oil's aromatic compounds to integrate, without long enough heat exposure to affect the colour or fragrance significantly. Add the 120ml of heavy cream and stir until fully incorporated. The cream adds the finishing richness that lightens the cream cheese's somewhat dense body into a more fluid, more coating consistency — the combination of cream cheese's structure and heavy cream's flowing quality produces a sauce that is simultaneously rich and pourable.

Add the drained pasta to the skillet and toss with tongs to coat every piece. Begin adding the remaining 120ml of reserved pasta water in 60ml increments — pour the first 60ml and toss vigorously for 30–45 seconds before assessing the consistency. The starchy pasta water loosens the cream cheese-and-cream sauce, distributes more evenly than adding all the water at once, and allows full control over the final consistency. Add the second 60ml if needed and toss again. The correct finished consistency is glossy and creamy — coating the back of a spoon clearly, flowing slowly when the pan is tilted, and clinging to every ridged surface and hollow interior of the rigatoni rather than pooling at the bottom. Taste and adjust with additional salt, lemon juice, or black pepper.

Divide among four warm bowls immediately — the green sauce continues its colour evolution toward olive as the temperature rises, and the dish is most vivid in the minutes immediately after leaving the pan. Scatter the toasted pine nuts generously over each bowl. Add a generous grating of fresh Parmesan over each portion. Finish with a confident crack of fresh black pepper. Serve immediately.