Quick Creamy Pesto & Bacon Fusilli

• Cook fusilli in the boiling water until 'al dente', 11 minutes. • Meanwhile, heat a drizzle of olive oil in a large frying pan over a high heat. Cook diced bacon, breaking up with a spoon, until golden, 3 minutes. Transfer to a bowl. • Once pasta is cooked, reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain pasta and return to pan. Drizzle with olive oil to prevent sticking.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• Return frying pan to a medium-high heat with a drizzle of olive oil. Cook zucchini, tossing, until softened, 4-5 minutes. • Reduce heat to medium, then add light cooking cream and garlic & herb seasoning. Return bacon to pan, then cook, stirring, until sauce is slightly reduced, 1-2 minutes. • Remove pan from heat. Stir in the butter, basil pesto and fusilli, until butter is melted and ingredients are combined. Season with salt and pepper to taste.

TIP: If the pasta looks dry, add a dash of pasta water!