1. In a pot of boiling salted water, add the pasta and cook as per packet directions. Reserve one cup of cooking liquid. Drain and set aside.
  2. Meanwhile, make the pesto. Combine three quarters of the basil leaves, garlic, lemon zest and juice in a small food processor and blitz to combine. Stir through olive oil and parmesan.
  3. Heat oil in a large frying pan over medium-high heat. Add chicken and bacon and cook for 3-4 minutes or until golden and cooked through. Remove the chicken and bacon from the pan. Add leek to the same pan and cook until softened and browned slightly. Add garlic and peas and cook for another minute or until fragrant and peas have defrosted. Return chicken and bacon to pan, along with bigoli and reserved cooking liquid. Cook on high heat for two minutes, before adding pesto and baby spinach.
  4. Divide pasta between serving bowls and garnish with remaining basil. Enjoy with family and friends.