Prep all ingredients, cut olives into small pieces, pick and slice basil leaves, zest and juice both lemons, cut asparagus in small pieces, slice garlic, wash spinach and break gorgonzola into small pieces. Boil around 2l of water with a bit of salt and a drizzle of olive oil to cook your pasta in.
Put your pasta in the boiling water and leave it for 8-10 minutes. Remove it 1-2 minutes before you think its done.
Meanwhile, In a large pan, heat a bit of olive oil on medium heat and fry your garlic for just a minute. Add in sliced olives and lemon zest and mix well for another minute and start adding the spinach tk the mix. Add a handful at a time, once its wilted, add more until all spinach is wilted.
Your pasta will be done at about the same time as the spinach is wilted. Get 1 1/2 cup of water from the pasta pan and mix it in with the spinach, drain the rest of the water, and pour pasta into the other pan to finish cooking. Add in to the pan the asparagus, lemon juice, basil and gorgonzola, mix well and cook it for a couple minutes.
Turn the heat off, add in the chili flakes, salt and pepper to taste, I highly recommend a tsp of pickled lemon which will bring up the flavour, and the unsalted butter. Mix intensively while the butter melts to emulsify your pasta and make it creamier. Serve and enjoy!