• Boil the kettle. Heat a large saucepan over high heat with a pinch of salt. Add boiling water to saucepan. • Cook fusilli in the boiling water until ‘al dente’, 11 minutes. Reserve some pasta water(see ingredients). • Drain and return pasta to saucepan.

• Meanwhile, trim ends of asparagus and cut into thirds. Thinly slice leek. Finely chop garlic. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook leek and asparagus, stirring, until softened, 4-5 minutes. Add a dash of water to pan to help asparagus cook.• Add garlic and garlic & herb seasoning and cook until fragrant, 1-2 minutes. 

• Reduce heat to medium, then add light cooking cream, stock concentrate and the reserved pasta water, simmer until slightly thickened, 1-2 minutes. • Add basil pesto, cooked fusilli and baby spinach leaves. Stir to combine and season to taste with salt and pepper. TIP: Add a splash more pasta water if the sauce looks too thick. 

• Divide creamy asparagus and leek fusilli between bowls.• Sprinkle over Parmesan to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the Parmesan!