Spinach Pesto and Lemon Pasta

By MJH

Ingredients

• 6 oz pasta
• 4-5 cloves garlic, chopped
• 2 teaspoons olive oil, divided
• 3 ounces turkey bacon, chopped
• 2-3 cups (or 2 or 3 large hand fulls) spinach, roughly chopped
• 2 tablespoons white cooking wine, if desired
• 1 ounce cream cheese
• Juice of 1/2 lemon
• Zest of 1 lemon
• Florida Sunshine spice blend (sea salt, orange-lemon-lime zest, ginger root, green peppercorns & rose petals), to taste
• Salt, to taste
• Fresh grated black pepper, to taste

Details

Adapted from thedisneychef.com

Preparation

Step 1

Cook pasta according to package directions in salted water until al dente (pasta will cook further when blended with spices, under-cooking prevents overcooking later on).
Drain and set aside.

Meanwhile, add spinach and 1 teaspoon olive oil to a food processor and process until the consistency of pesto and the oil and leaves make a loose paste.
Set aside.
If the paste is too thick, add 1 teaspoon water.

In the saucepan used for the pasta, add remaining 1 teaspoon of olive oil and garlic.
Saute for about 30 seconds, then add turkey bacon.
Cook until bacon is crispy.
If desired, add cooking wine to hot pan to loosen bacon bits from bottom of the pan (deglaze), then add cream cheese.
Cook over medium-high heat until melted.
Add pasta, toss in spinach and cook on medium high for about 1 minute.
Squeeze juice of lemon into pasta and add lemon zest.
Season to taste with Florida Sunshine and salt.

Remove pasta from heat and serve topped with cracked black pepper.