In a closed saucepan, let the dripping spinach collapse with a little salt for 3 minutes and drain in a colander. Finely chop the spinach.
Heat butter in a pan, sauté onion and garlic until translucent.
Add spinach, cream, herbs and spices. Let the cream boil down a bit, stir in the cheese, heat the sauce again briefly. Serve the spaghetti with the sauce in portions and garnish with pine nuts.