Put a saucepan of water on to boil. Salt it generously, and when it starts bubbling, add the pasta. Cook for around 10 minutes, until the pasta is tender but still has a bit of bite (chefs call this al dente). Drain the pasta, then run some cold water over it to stop it cooking any further. Put the pasta in the salad bowl.

Use some kitchen scissors to chop your bacon up into small, bite-size pieces. Heat a frying pan, and add the bacon. Fry on a high heat, stirring occasionally, until the meat is a golden-brown colour, slightly dark on the edges, and has a crispy texture. Add the bacon to the salad bowl.

Put the bacon pan back on the heat, and add the frozen peas. The ice will melt and steam the peas gently. Once they’re tender, turn the heat off and add the peas to the salad.

Drizzle over the Ranch dressing, and toss the salad until everything’s coated.

Finally, just before serving, add the spinach leaves and stir through.