Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, roughly chop parsley. Cut tomatoes into 1/4-inch pieces. Peel, then mince or grate garlic. Cut bacon crosswise into 1/4-inch pieces.

Add spaghetti to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return spaghetti to the same pot, off heat.

While spaghetti cooks, heat a large non-stick pan over medium-high heat. When hot, add bacon. Cook, stirring often, until bacon is cooked through and starting to crisp, 4-5 min.** Add garlic, onions and peas to the pan. Season with salt and pepper. Cook, stirring often, until veggies soften slightly, 3-4 min.

When veggies soften, stir in cream and reserved pasta water. Bring to a boil. Once boiling, reduce heat to medium. Cook, stirring occasionally, until sauce thickens slightly, 3-4 min.

While sauce thickens, combine vinegar, 1 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add tomatoes and spring mix. Season with salt and pepper, then toss to combine.

Add Alfredo sauce, parsley and half the Parmesan to spaghetti in the large pot. Season with salt and pepper, then toss to combine. Divide pasta and salad between plates. Sprinkle remaining Parmesan over top.