Cook the pasta according to the packet instructions.
Meanwhile, heat the oil in a large frying pan, then add the onion and cook for 3 minutes until starting to soften. Add the bacon, cook for a further 5 minutes, then pour in the stock and bring to the boil. Simmer for a few minutes until the liquid has reduced slightly.
Stir in the peas, followed by the goat’s cheese, until the cheese has melted and the peas are defrosted. Quickly stir through the spinach to wilt. Drain the pasta and mix with the sauce. Season with salt and black pepper to taste.