|Spaghetti with Mascarpone, Lemon, Spinach, and Hazelnuts|
*serves 2 as a main course
-salt & pepper, to taste
1. In a small bowl, combine the lemon zest, lemon juice, mascarpone, and nutmeg in a bowl. Season to taste with salt and pepper and whisk to combine.
2. Salt a pot of water generously and bring to a boil. Cook pasta until al dente. Drain, reserving 1/2 cup of pasta water.
3. Return the spaghetti to the pot and put over low heat. Stir in the mascarpone sauce. Add the spinach, tossing to wilt spinach. Add 1/4 cup of pasta water (more if necessary) to loosen sauce (you want it fluid but not watery). Continue to toss and cook until spinach is cooked.
4. Stir in hazelnuts and serve immediately.