Bring a large pan of salted water to the boil and cook tagliatelle according to packet instructions.

Meanwhile, prepare the sauce by mixing cream cheese, zest, ¼ of the lemon juice, parmesan and salt together. (Taste at this stage and see if it needs more juice remember it will be slightly mellower when mixed through pasta)

Reserve a cup of the pasta cooking water before draining pasta.

Return the pasta to the saucepan along with the sauce, spinach and ½ of the pine nuts. Stir until the spinach begins to wilt into the hot pasta and sauce you can add a little of the pasta cooking water to loosen sauce and help it stick to the pasta.

Using a pasta claw or tongs, pile pasta into serving bowls and scatter with remaining pine nuts.