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Organic Lemon Spaghetti with Mascarpone, Spinach, and Hazelnuts

Enjoy the taste of Italian spring!

Mix the lemon zest, lemon juice, mascarpone, nutmeg, salt and pepper in a bowl.
Boil a pan of water and add some salt.  Cook the spaghetti until it is al dente.  Drain and keep about 120 ml of pasta water.
Return the pasta to the pot, and set over low heat. Stir in the mascarpone sauce. Add the spinach  and stir lightly so that the spinach begins to wilt.
Add the pasta water carefully about 1/4 cup to keep the sauce fluid but not too watery.
Continue to cook and toss until the spinach is cooked. Add the hazelnuts and stir to combine.

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1Meyer lemon, zested and juiced (about 3 tablespoons juice)
120 gof mascarpone
¼ teaspoonfreshly grated nutmeg
250 gof organic spaghetti
100 gof chopped, toasted hazelnuts
500 gof organic spinach (washed and roughly chopped)
 salt and pepper to taste


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