Swift Bacon Pesto Fusilli

• Cook fusilli in the boiling water until ‘al dente’ (when pasta is cooked through but still slightly firm in the centre), 11 minutes.
• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 3 minutes. Transfer to a bowl.
• When the pasta is ready, reserve some pasta water (1/4 cup per person), then drain pasta and return to saucepan. 

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook celery and brown onion, 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 cooked fusilli until combined and butter is melted (if needed, add a dash of reserved pasta water to loosen the sauce). Season with salt and pepper to taste.