Cook the Fettuccine by boiling salted water, add the fettuccine and cook until al dente for 8-10 minutes. Reserve ½ cup of pasta water, then drain.

Sauté the Filling in a skillet with olive oil. Add minced garlic, sauté for 1 minute, then add chopped spinach and cook for 3-4 minutes until wilted.

Blend the Sauce by transferring sautéed spinach mixture to a blender with heavy cream, Parmesan cheese, salt, black pepper, and lemon juice. Blend until smooth.

Cook the Vegetables by boiling water to blanch asparagus for 2 minutes and adding green peas for 1 minute. Drain and set aside.

Combine the Components by returning blended sauce to skillet, adding blanched veggies, and mixed cooked fettuccine. Toss to coat.

Garnish and Serve by plating and garnishing with basil, nuts, and Parmesan/lemon zest. Serve immediately.