Bring a large pot of water to a boil.

Add salt and oil to the boiling water.

Add penne pasta and cook until al dente (about 10 minutes).

Drain the pasta and rinse under cold water.

Drizzle with oil to prevent sticking.

Wash and chop spinach and basil leaves.

In a blender, combine spinach, basil, almonds, salt, pepper, chili powder, cumin powder, and garlic.

Blend until smooth, adding water as needed to achieve desired consistency. This is the pesto sauce.

Heat olive oil in a saucepan.

Add the spinach pesto sauce, cooked penne pasta, milk, and salt to taste.

Toss until the pasta is well coated in the sauce.

Serve immediately.