Creamy Spinach & Asparagus Pasta

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon. Quarter and deseed the lemon. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester or the small side of a box grater, finely grate the remaining clove. Peel and thinly slice the shallot. Thinly slice the mushrooms. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 1-inch pieces (keeping the pointed tips intact).

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the almonds and breadcrumbs; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Add the lemon zest and garlic paste; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Transfer to a bowl. Wipe out the pan.

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.

Meanwhile, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms and asparagus pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced shallot and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the butter and 1/2 teaspoon of the quatre épices (you will have extra). Cook, stirring constantly, 1 to 2 minutes, or until the butter is melted and fragrant (it should smell nutty and toasted). Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is wilted. Turn off the heat.

Transfer the cooked vegetables to the pot of cooked pasta. Add the cream, half the cheese, the juice of 2 lemon wedges, and half the reserved pasta water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Serve the finished pasta topped with the cooked pancetta, almond breadcrumbs, and remaining cheese. Serve the remaining lemon wedges on the side. Enjoy!