Weeknight Bucatini, Bacon and Peas with Spinach Pesto

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.

Servings: 4-6 servings

Ingredients

  • For the pesto:
  • 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
  • For the pasta:
  • 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 an Anolon Advanced Umber 7.5-Qt. 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.
  • Yield: 4-6 Servings
  • Course:


For the weekend version of this recipe, click here.