Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the fettuccine and cook according to the package instructions, usually about 8-10 minutes, until al dente. Before draining, reserve ½ cup of the starchy pasta water; this will help perfect the sauce's consistency later.

While the pasta cooks, heat a generous drizzle of olive oil in a large skillet over medium heat. Add minced garlic, sautéing for about 1 minute until fragrant and golden. Then, toss in the chopped fresh spinach and cook for 2-3 minutes, stirring frequently, until it wilts down.

Transfer the sautéed spinach and garlic into a blender. To create a creamy consistency, add the heavy cream, grated Parmesan cheese, a pinch of salt, black pepper, nutmeg, and lemon juice. Blend until smooth, ensuring the mixture is velvety. Return the sauce to the skillet and keep it warm over low heat.

In a separate pot, bring fresh water to a boil. Add the asparagus and blanch for 2 minutes. Next, add the peas and cook for another minute. Once bright green, drain the vegetables, then gently fold them into the creamy sauce.

Add the drained fettuccine to the skillet with the creamy spinach sauce and mixed vegetables. Toss everything together gently for about 1-2 minutes, allowing the pasta to soak up the flavors. Serve immediately, garnished with fresh basil, toasted pine nuts or slivered almonds, and an extra sprinkle of Parmesan or a touch of lemon zest.