Bucatini, Bacon and Peas with Spinach Pesto

By: Marge Perry & David Bonom


For the Pesto:

5 cups of baby spinach
1 cup of fresh basil
1/4 cup of toasted walnuts
1 garlic clove
1/4 cup + additional for seving of Parmesan cheese grated
6 tablespoons of olive oil
1/2 tablespoon of salt
1/4 teaspoon of ground black pepper   

For the Pasta:

1 pound of bucatini pasta
6 slices of bacon cut into 1/2 inch pieces
4 garlic cloves thinly sliced
1 cup of fresh or frozen peas


  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 a Circulon dutch oven of salted water to a boil. Add the pasta and cook according to package directions; drain.
  3. Return the dutch oven 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.