Creamy Spinach Cheese Pasta (พาสต้าผักโขมชีส)

1.Bring a pot of water to the boil. Blanch the baby spinach for about 15 seconds, then immediately transfer to iced water. Drain well and squeeze out as much excess water as possible.

2.Season the boiling water with salt and cook the linguine until al dente. Reserve 3 tablespoons of the pasta cooking water before draining.

3.Place the blanched spinach, Cheese & Herb pasta sauce, and reserved pasta cooking water in a blender. Blend until smooth.

4.Return the hot linguine to the pot and pour in the spinach sauce. Cook over medium heat, tossing until the pasta is evenly coated. If the sauce is too thick, loosen it with a little more reserved pasta cooking water.

5.Transfer to a serving plate and garnish with baby spinach and crispy bacon. Serve immediately.