Plant-Based Pesto & Roast Tomato Penne

• While the penne is cooking, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook pine nuts, panko breadcrumbs (see ingredients) and half the garlic, stirring until golden brown and fragrant, 3-4 minutes. • Transfer to a bowl and season to taste. Set aside. • Thinly slice pear into wedges. • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add pear and mixed salad leaves. Toss to coat. • Grate zucchini.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook zucchini until softened, 2-3 minutes. • Add remaining garlic and cook until fragrant, 1 minute. • Add roasted snacking tomatoes, Nan's special seasoning, the brown sugar, vegetable stock powder, plant-based basil pesto, cooked penne and reserved pasta water. • Cook, stirring, until slightly reduced, 1-2 minutes. Season to taste.