Bring large pot of salted water to a boil for pasta. Heat 1 tbsp olive oil in large nonstick skillet over medium-high heat. Add artichoke hearts and cook, undisturbed, until beginning to brown, 3 to 4 minutes. Gently stir in garlic and breadcrumbs and continue to cook until garlic is fragrant and breadcrumbs are golden brown, 2 to 3 minutes. (4-serving meal: use 2 tbsp olive oil)

Add pasta to boiling water, stir, and cook until al dente, 8 to 10 minutes. Reserve ¼ cup pasta water, drain pasta, and return cooked pasta and reserved pasta water to pot. Add herb garlic cheese, spinach, and a pinch of salt and pepper and stir over low heat to combine. (4-serving meal: reserve ½ cup pasta water)

Divide mafaldine alfredo with spinach between bowls. Top with artichoke breadcrumbs and dollop with pesto. Buon appetito!