Bacon & Roasted Cherry Tomato Fusilli

While the tomatoes are roasting, add the fusilli to the saucepan of boiling water and cook, stirring occasionally, until 'al dente', 11 minutes. Reserve 1/2 cup pasta water, then drain the fusilli and return it to the saucepan. Drizzle with olive oil to prevent sticking and cover with a lid to keep warm.

TIP: 'Al dente' means the pasta is cooked through but still has a bit of firmness in the middle.

While the fusilli is cooking, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Pick the basil leaves. Cut the bacon into 1cm pieces.

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the bacon and cook, stirring often, until browned, 6-7 minutes. Transfer to a plate. Return the frying pan to a medium-high heat and drizzle with olive oil if necessary. Add the onion and cook, stirring, until softened, 5 minutes. Add the garlic, rustic herb spice blend and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute.

Add the fusilli, bacon, red pesto, the salt and baby spinach leaves to the frying pan. Crumble in 1/2 the fetta. Season with pepper and stir until the spinach has wilted. Add the roasted cherry tomatoes and any tray juices, then stir to combine. Add a little of the reserved pasta water to loosen the sauce, if necessary.