Pick the basil leaves and slice them juliene, cut olives into smaller pieces, thinly slice garlic cloves, zest and juice both lemons, crumble the gorgonzola into small pieces, make sure spinach is washed and put enough water (approx 2 liters) in high heat, with a couple large pinches of salt and a tbsp of olive oil.
Once water is boiling, cook your spaghetti whole according to the package (should be about 10-12 minutes).
Meanwhile, in a large pan or skillet, heat up the remaining 2 tbsp of olive oil over medium heat, and once hot saute your garlic for a few seconds. Add in your lemon zest and cut olives and leave for a few seconds more.
Next, start adding your spinach to the pan with the garlic zest olives mix. Add about a handful at a time and wait until it wilts before adding in the next batch. Repeat until all spinach is in the pan and wilted.
By the time spinach is ready, turn heat to low-medium. Your pasta should be almost ready at this point. When it is, use a mug to get a cup of water from the boiling pasta, drain the pasta and add it to the other pan.
Add the lemon juice, gorgonzola and basil leaves and mix throughly until everything looks incorporated. Leave on heat until gorgonzola fully melts.
Season to taste if needed, add in chili flakes if you fancy a bit of a kick, and try adding a bit of the pickled lemon here. I found that it really brings the lemon flavour up in this dish and makes for a nice addition, but, it is not required if you dont have it in hands. Serve and enjoy!