Fettucine with Spinach Leaves

For the fettucine with spinach leaves, put the dripping spinach with a little salt in a closed saucepan and let it collapse in 3 minutes and drain in a colander. Cook the pasta in plenty of salted water until al dente. While the pasta is cooking, heat the oil in a non-stick frying pan and sauté the onions until soft. Add whipped cream, crème fraîche, thyme, basil and nutmeg. Reduce the sauce a little while stirring. Add spinach, heat briefly and season with nutmeg, salt and pepper. Drain pasta and mix with spinach. Season pasta with salt and pepper. Serve pasta in portions with Parmesan cheese and pine nuts.

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