Bucatini, Bacon and Peas with Spinach Pesto

By Marge Perry & David Bonom
Fresh spinach makes a delicious, simple, healthful basis for a quick blender pesto that allows you to get this delicious dinner on the table in less than 20 minutes.
  • Cuisine: Italian
  • Course: Dinner


  • baby spinach
  • bacon
  • bucatini pasta
  • For the Pasta
  • For the pesto
  • fresh basil leaves
  • fresh or frozen peas
  • garlic clove
  • garlic cloves
  • ground black pepper
  • olive oil
  • Parmesan Cheese
  • Salt
  • Toasted walnuts


  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 an Anolon Advanced Bronze 7.5-Quart Wide Stockpot of salted water to a boil. Add the pasta and cook according to package directions
  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.