Cook linguine according to package directions.

Drain and cool under cold running water.

Drain thoroughly.

In a large mixing bowl, combine pesto sauce and lemon juice.

Add cooked linguine to the pesto mixture and toss well to coat.

Add fresh spinach, tomato, and red onion to the pasta.

Toss until all ingredients are coated well with the pesto dressing.

Spoon the pasta salad onto individual plates or a large platter.

Sprinkle with toasted pine nuts and grated parmesan cheese (optional).

Serve immediately.