INGREDIENTS

Pesto:

5 cups baby spinach

1 cup fresh basil leaves

1/4 cup toasted walnuts

1 garlic clove

1/4 cup grated Parmesan cheese + additional for serving

6 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 pound bucatini pasta

6 slices bacon, cut into 1/2-inch pieces

4 garlic cloves, thinly sliced

1 cup fresh or frozen peas

DIRECTIONS

1. For the pesto, combine the spinach, basil, walnuts, garlic, 1/4 cup cheese, oil, salt and pepper in a blender and puree. 

2. Bring 7.5-quart wide stockpot of salted water to a boil. Add the pasta and cook according to package directions; drain. 

3. Return the stockpot to the stove over medium heat and add the bacon. Cook, stirring occasionally, until the bacon is browned, 7-8 minutes. Add the garlic and cook until starting to brown, about 1-1 1/2 minutes. Stir in the peas and cook until bright green, about 2 minutes. Add the reserved pasta and cook until heated through, about 1-2 minutes. Remove from the heat and toss with the pesto. Divide among serving plates and serve with additional cheese if desired.