In a large pot of salted boiling water, cook the pasta until al dente. Keep 125 ml (1/2 cup) of the cooking water aside. Drain the pasta and oil lightly. Set aside.
Meanwhile, in a large skillet, brown the pancetta in the oil. Add the shallots and sauté until golden brown. Add the spinach and sauté for 1 minute. Deglaze with the wine and vinegar. Add the pasta and cooking water, as needed. Reheat the pasta, stirring to coat. Season with salt and pepper. Garnish with nuts and Parmesan. Serve.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.