Cook the Pasta: Bring a large pot of salted water to a boil. Cook the fettuccine until al dente, about 8-10 minutes. Reserve ½ cup of pasta water before draining.

Sauté Spinach: In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add spinach and toss until wilted, about 3-4 minutes.

Blend Creamy Sauce: Transfer wilted spinach to a blender. Add cream, Parmesan, salt, pepper, nutmeg, and lemon juice. Blend until smooth.

Cook Vegetables: Blanch asparagus in boiling water for 2 minutes, then add peas and cook for another minute. Drain.

Combine: In the skillet, add fettuccine, creamy spinach sauce, and vegetables. Toss together over low heat, adjusting consistency with pasta water if needed.

Garnish & Serve: Plate fettuccine, sprinkle with basil and pine nuts, and serve immediately.