2 t Meyer lemon zest
1/2 C Meyer lemon juice
1 C Mascarpone cheese
4 T EVOO
1/2 t salt
1/4 t black pepper
1/4 t nutmeg
12 oz linguine or fettuccine
4 – 8 C fresh baby spinach, well washed
1/2 C fresh basil, chopped
1 C hazelnuts, toasted and chopped
Combine lemon, EVOO, Mascarpone, and seasonings in a large serving bowl.
Boil pasta. Add spinach when pasta is al dente, then drain immediately, reserving 1 cup of pasta water.*
Dump pasta over sauce, directly into serving bowl. Toss until sauce coats pasta.
Add a little pasta water* if necessary to keep the sauce more fluid.
Sprinkle with hazelnuts and fresh basil, and serve.