Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions, about 8–10 minutes. Reserve ½ cup of pasta water and drain.

In a skillet, heat olive oil over medium heat. Sauté garlic for 1 minute until fragrant. Add spinach and cook until wilted, about 2–3 minutes.

Blend the sautéed garlic and spinach with cream, Parmesan, salt, pepper, and nutmeg until smooth. Return to skillet to keep warm.

Blanch asparagus in boiling water with a pinch of salt for 2 minutes. Add peas and cook for 1 more minute. Drain.

Mix the drained fettuccine, asparagus, and peas into the warm sauce. Serve with basil, nuts, and additional Parmesan or lemon zest.