Pasta with Sweet Peas and Bacon Bread Crumbs

Chris saw this recipe on the cover of a recent issue of Relish magazine, which comes in our newspaper once a month.  He wanted to try it AND make it himself!  So far we've had it twice.  The flavors are bright and fresh.  We will be making this many more times in the future!

Pasta with Sweet Peas and Bacon Bread Crumbs

3 slices bacon
1 Tbsp unsalted butter
2 cloves garlic, finely chopped
2/3 cup panko or dry bread crumbs
1/2 cup freshly grated Parmesan cheese, divided
8 oz uncooked spaghetti or penne
1 1/4 cups frozen green peas
2 oz baby spinach (about 2 cups)
1/2 tsp coarse salt
1/4 tsp freshly ground black pepper

1. Cook bacon in a heavy skillet over medium heat until crisp. Transfer to a paper towel lined plate and reserve 2 Tbsp drippings in pan.  Add butter and garlic to drippings; stir until fragrant.  Add panko and cook stirring constantly until golden, about 2 minutes.  Let cool.  Crumble bacon into panko mixture.  Add 2 Tbsp cheese.

2.  Cook pasta according to package directions. Add peas in final two minutes of cooking.  Drain, reserving 2/3 cup cooking water.  Return pasta and peas to pan.  Stir in 1/2 cup reserved water, spinach, remaining cheese, salt and pepper.  Stir 1/4 cup panko mixture into pasta.  If mixture looks dry, add remaining reserved water.  Divide among serving bowls; top with remaining panko mixture.

Serves 4