Step 1: Soak the spinach in cold water for a few minutes. Remove the stems, rinse and put the leaves into a colander. Wash and rinse a second time, to make sure there is no grit or dirt left on the leaves. (Some stern faced advice form aunt Bessie.) Do a coarse chop, and set the spinach aside.

Step 2: Place 2 tablespoons of butter in a small sauce pan over a medium heat. When the butter has melted, add the pine nuts and saute until they start to brown. Remove the pan from the heat and let the pine nuts continue to cook in the hot butter until they are a golden brown. Don't turn your back on them while they are on the burner. They go from brown to burnt and bitter very quickly.

Step 3: Place 2 tablespoons of butter and ½ cup of cream in a cookware large enough to toss and serve the pasta in. Heat over a low heat until the cream and butter mixture has thickened. Warm the pine nuts with butter and add to the pan. Remove the pan from heat.

Step 4: Cook the pasta according to the directions on the package. About a minute and a half before the pasta is done, firmer than al dente, add the spinach to the pasta pot, give it a stir to keep the leaves from clumping, and let it cook for another minute. The pasta should still be a little firmer than al dente.

Ingredients:

Step 5: Return the pan with the sauce to a low heat, add the pasta and spinach to the pan and toss until all the pasta is coated with the sauce. Pull apart any large clumps of spinach if necessary and add half the Parmesan and toss. Add the sun dried tomatoes, a few grindings of pepper, a pinch each of nutmeg and salt. Toss until all the ingredients are mixed together. Add the other half the grated Parmesan and toss. Stir in the remaining ¼ cup of cream, toss and serve immediately.