Cook pasta in salted water until al dente. Reserve 1 cup pasta cooking water prior to draining.
While pasta cooks, combine roasted red peppers, sun-dried tomatoes, pesto and green olives in a food processor and process until smooth.
Drain pasta and return to pot over medium flame.
Add pesto mixture and ½ cup reserved pasta water; stir continuously until pesto sticks to the pasta. Add more pasta water as needed to achieve desired consistency.
Reduce the flame to low, add the baby spinach and stir until the spinach is wilted, but still bright green.
Garnish pasta with parmesan cheese and a pinch of crushed red pepper.