Begin by filling a large pot with water, adding salt, and bringing it to a boil. Add fettuccine and cook for 10-12 minutes until al dente. Reserve a cup of pasta water before draining.

Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in fresh spinach and cook until wilted, about 3-4 minutes.

Transfer sautéed spinach and garlic to a blender along with cream, Parmesan cheese, salt, pepper, and nutmeg. Blend until smooth, adjusting seasoning as needed.

In a separate pot, blanch asparagus for 2 minutes then add peas for 1 minute. Drain and set aside.

Combine cooked fettuccine and creamy spinach sauce in the skillet, adding reserved pasta water for desired consistency. Mix in asparagus and peas.

Plate the fettuccine and garnish with basil, toasted pine nuts, or slivered almonds. Top with extra Parmesan or lemon zest as desired.