1 1/2 c. heavy cream
12 oz. spaghetti
2 tbsp. butter
6 oz. fresh spinach
4 tbsp. pine nuts, stirred in skillet until lightly toasted
Parmesan cheese

(Stemmed, trimmed and cut up - leaves stacked together and cut into julienne strips).

In saucepan, gently boil cream until reduced by 1/2, about 5 minutes. Cook and drain spaghetti. Meanwhile, melt butter in skillet and add spinach, stirring until wilted about 3 minutes. Toss spaghetti, cream and spinach together. Sprinkle with pine nuts and cheese on top.