Combine Marinade ingredients in small bowl. Place beef filets and marinade in food-safe plastic bag; turn filets to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
Preheat oven to 350°F. Remove filets from marinade; discard marinade. Heat heavy, ovenproof, nonstick skillet over medium heat until hot. Place filets in skillet and brown 2 minutes; turn filets over and place skillet into preheated oven.
Cook in 350°F oven 19 to 23 minutes for medium rare; 24 to 28 minutes for medium doneness.
Meanwhile, cook pasta according to package directions, reserving 2 tablespoons pasta cooking water for Pesto before draining.
Prepare pesto. Place spinach, cheese, almonds, lemon juice and peel and garlic in food processor container. Cover; process until coarse paste forms. With motor running, slowly add oil and reserved pasta water through opening in cover, processing until smooth. Combine tomatoes, pesto and pasta in large bowl; toss to combine. Season with salt and pepper, as desired; set aside.
Remove filets from oven when internal temperature reaches 135°F for medium rare; 150°F for medium. Transfer filets to carving board; tent loosely with aluminum foil. Let stand 5 to 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
Carve filets into slices; arrange over pasta. Garnish with additional cheese and almonds, if desired.
Nutrition information per serving: 575 Calories; 153 kcal Calories from fat; 17 g Total Fat; 4 g Saturated Fat; 10 g Monounsaturated Fat; 73 mg Cholesterol; 128 mg Sodium; 64 g Total Carbohydrate; 4.4 g Dietary Fiber; 41 g Protein; 5.9 mg Iron; 14.5 mg Niacin; 0.7 mg Vitamin B6; 3.3 mcg Vitamin B12; 7.9 mg Zinc; 79.5 mcg Selenium; 19.1 mg Choline;