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Bring a saucepan of water to the boil. Add the garlic, peas and kale, cover with a lid and blanch for a few minutes until the peas float.
Add the spinach, replace the lid and allow it to wilt. Drain the greens. If you want to keep the sauce extra vibrant, briefly plunge them into ice-cold water before draining again. Squeeze out any excess liquid.
Add the blanched greens to a blender along with the silken tofu, basil (reserving a few leaves for garnish), nutritional yeast, maple syrup, lemon juice, olive oil, salt and pepper. Blend until completely smooth.
Put the pasta on to cook according to packet instructions.
Meanwhile, fry the bacon rashers in a glug of olive oil until crisp. Remove from the pan and chop into small pieces.
Add the bread to a blender and pulse into coarse crumbs. Tip the crumbs into the bacon pan with a drizzle of olive oil and fry until golden. Add the minced garlic and cook for another minute or two before stirring in the oregano, chilli flakes and chopped bacon pieces. Season with salt.
Drain the pasta, reserving a splash of pasta water. Toss the pasta with the green sauce, adding a little pasta water if needed to loosen it.
Serve topped with plenty of the bacon breadcrumb, a drizzle of olive oil and a few fresh basil leaves.