When you combine herby pesto and crispy bacon through chunky spirals of pasta, the result is pure comfort food. But when you add our classic garlic and herb seasoning for that extra flavour, it instantly transforms this meal from good, to great.
Always refer to the product label for the most accurate ingredient and allergen information.
diced bacon(May be presentSoy)
light cooking cream(ContainsMilk)
garlic & herb seasoning
basil pesto(ContainsMilk, Tree NutsMay be presentEgg)
mixed salad leaves
balsamic vinaigrette dressing(ContainsSulphites)
grated Parmesan cheese(ContainsMilk)
Bring a medium saucepan of salted water to the boil. Thinly slice the tomato and zucchini into half-moons.
Add the fusilli to the boiling water and cook until 'al dente', 11 minutes. Reserve some pasta water, then drain and return to the saucepan and add a drizzle of olive oil to stop the pasta from sticking. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
While the pasta is cooking, heat a large frying pan to a high heat with a drizzle of olive oil. Cook the diced bacon until golden, 3 minutes. Transfer to a bowl.
Return the pan to a medium-high heat with a drizzle of olive oil. Add the zucchini and cook until softened, 4-5 minutes. Reduce the heat to medium and add the light cooking cream, garlic & herb seasoning and bacon into the pan and cook until slightly reduced, 1-2 minutes. Season salt and pepper. Remove from the heat and add the butter, basil pesto and fusilli back into the pan and stir until melted and combined. TIP: If the pasta looks dry, add a dash of pasta water!
In a medium bowl, combine the mixed salad leaves, tomato and balsamic vinaigrette dressing.
Divide the creamy pesto bacon fusilli between bowls. Garnish with the grated Parmesan cheese and a pinch of chilli flakes (if using). Serve with the garden salad on the side.