Creamy Pork and Sage Pasta

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the panko breadcrumbs (see ingredients list) and cook, stirring regularly, for 2-3 minutes or until golden brown. Transfer to a bowl and add the parsley and a pinch of lemon zest. Season to taste with salt and pepper. TIP: Add as much or as little lemon zest to taste! Set aside to cool.

Add the fusilli to the boiling water and cook for 10 minutes, or until ‘al dente’. Drain well & return to the saucepan. Cover with a lid to keep warm.

While the pasta is cooking, return the large frying pan to a medium-high heat with a drizzle of olive oil. Add the pork mince, season with salt and pepper, and cook, breaking up with a wooden spoon, for 3-4 minutes, or until browned.

Add the brown onion to the pan with the pork mince and cook for 4-5 minutes, or until softened. Add the garlic, sage leaves and a pinch of chilli flakes (if using) and cook for 1 minute, or until fragrant. Add the zucchini and cook for 2-3 minutes, or until softened. Reduce the heat to low and add the cooking cream, shaved Parmesan cheese and a squeeze of lemon juice. Cook, stirring, for 2-3 minutes, or until well combined and starting to thicken. Add the fusilli to the pan and stir through until well coated. Season to taste with salt and pepper. TIP: Seasoning is key in this dish, so taste, season with salt and pepper and taste again.