Spinach Pesto Bucatini

By: Marge Perry & David Bonom

Fresh spinach makes a delicious, simple, healthful basis for a blender pesto you have to try.

Serves 6

Ingredients

• 5 cups baby spinach
• 1 cup fresh basil leaves
• 1/4 cup toasted walnuts
• 1 garlic clove
• 1/4 cup and additional for serving Parmesan cheese, grated
• 6 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 450g 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 an Anolon 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.