Bring a large pot of water to a boil, salt it, add the spaghetti and cook until al dente. Drain, reserving 1 cup of the pasta cooking water.
Using a food processor, puree the romaine (or kale), cheese, garlic, lemon juice, mustard, anchovy paste and worcestershire; season with pepper. Add the pine nuts and about 1/4 cup EVOO and process. Stream in additional EVOO to form a thick pesto; season with salt.
In a pasta bowl, combine the pasta, pesto and reserved pasta cooking water; toss to combine. Serve with more cheese.