Cook the Fettuccine: Bring a large pot of salted water to a rolling boil over medium-high heat. Add the fettuccine and cook for about 10-12 minutes, until al dente, reserving ½ cup of pasta water before draining.

Sauté the Garlic and Spinach: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Then add fresh spinach and cook until wilted, around 2-3 minutes.

Blend the Creamy Sauce: Transfer the sautéed spinach and garlic to a blender, add heavy cream, Parmesan cheese, salt, black pepper, nutmeg, and lemon juice, and blend until smooth and creamy.

Heat the Sauce: Pour the blended sauce back into the skillet and warm over low heat, stirring occasionally to prevent sticking.

Blanch the Vegetables: Boil water and blanch asparagus for about 2 minutes. Add peas and cook for 1 more minute before draining.

Combine Pasta and Sauce: Add drained fettuccine to the skillet with the warm sauce, toss gently to coat, and mix in the blanched asparagus and peas.

Garnish and Serve: Plate the pasta and sprinkle with fresh basil, toasted pine nuts or almonds, and optional extra Parmesan or lemon zest.