Start by bringing a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions, typically about 8–10 minutes, until al dente. When the pasta is ready, reserve ½ cup of the cooking water, then drain the rest in a colander, ensuring to shake off excess moisture.

In a large skillet, heat a couple of tablespoons of olive oil over medium heat. Add minced garlic, sautéing for approximately 1–2 minutes until fragrant but not browned. Stir in the fresh spinach and cook for about 3–4 minutes until wilted.

Transfer the sautéed garlic and spinach mixture into a blender. Pour in heavy cream and add Parmesan cheese, nutmeg, black pepper, and lemon juice. Blend on high until smooth, about 30 seconds.

Bring a small pot of water to a boil and prepare an ice bath. Blanch the asparagus by cooking it in boiling water for just 2 minutes. Add the green peas and cook for another minute. Drain and transfer to the ice bath.

In the same skillet, combine the cooked fettuccine with the creamy spinach sauce. Add the blanched asparagus and peas, tossing gently to coat. If the sauce is too thick, stir in reserved pasta water. Garnish with fresh basil and toasted pine nuts before serving.