Bring a pot of salter water to a boil. Cook pasta for 5-7 minutes.Drain and reserve in the drainer.Mince garlic.Chop sage and spinach.In the same pot, over medium heat, add butter and garlic.Sauté until butter begins to bubble, about 1 minute.Add white wine and nutmeg, let it evaporate a bit.Add cream and mix well.Add the tortellinis and stir gently until well coated.Add salt and pepper to taste.Add sage and spinach and mix well.Heat up tortellinis in the sauce and cook spinach for about 3 minutes.Add parmesan cheese (reserve some for garnish) and mix well.Serve and sprinkle with remaining parmesan and pine nuts.Source: Missfresh.com

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2 Tbsp. (30 mL) butter 2 cups (500 mL) baby spinach 3/4 cup (180 mL) cream for cooking (5%) 1 garlic clove 1/4 tsp. (1 1/4 mL) nutmeg 1 Tbsp. (15 mL) pine nuts 1/4 cup (60 mL) parmesan 4 g sage 350 g fresh cheese tortellini 1/4 cup (60 mL) cooking white wine