Spaghetti With Mascarpone, Lemon, Spinach And Hazelnuts - cooking recipe

Ingredients

1 teaspoon lemon zest
1 lemon, juiced, about 1/4 cup
1/2 cup mascarpone cheese
1/2 teaspoon salt
1 dash pepper, freshly ground
1/4 teaspoon nutmeg, freshly grated
1/2 lb spaghetti
1 tablespoon butter
1 tablespoon olive oil
2 garlic cloves, minced
5 cups spinach, loosely packed, washed, spun dry and rough chopped
1/2 cup hazelnuts, toasted and chopped

Preparation

Combine the zest, juice, mascarpone, salt, pepper and nutmeg in a bowl. Whisk together until smooth.
Bring a large pot of water to boil and add a generous amount of salt. Boil the spaghetti until al dente - removing pasta from heat one or two minutes earlier than you normally would. Drain the pasta - reserving 1/2 cup of the cooking water.
Heat the butter and olive oil in a large pot. Add the garlic and saute until tender. Add the spinach and fry until wilted. Add the lemon/mascarpone mixture, the pasta, and as much of the reserved water as necessary to make the sauce fluid but not watery.
Top with the chopped hazelnuts.