Bring a large pot of salted water to a boil over high heat. Once boiling, add the fettuccine, cooking according to package instructions until al dente, about 8-10 minutes. Reserve ½ cup of the starchy pasta water before draining.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute. Next, add the chopped spinach, cooking for 2-3 minutes until wilted.

Transfer the sautéed spinach and garlic to a blender. Add in the heavy cream (or coconut milk), grated Parmesan (or nutritional yeast), salt, pepper, nutmeg, and lemon juice. Blend on high until smooth, about 30 seconds.

Blanch the asparagus in boiling water for 2 minutes until bright green, then add the green peas and cook for an additional minute. Drain the vegetables.

Return the creamy spinach sauce to the skillet over low heat. Add the fettuccine and the blanched asparagus and peas. Toss gently to combine and serve, garnished with fresh basil and optional toasted pine nuts.