Bring a medium saucepan of salted water to the boil. Thinly slice the tomato and zucchini into half-moons.

Add the fusilli to the boiling water and cook until 'al dente', 11 minutes. Reserve some pasta water, then drain and return to the saucepan. Add a drizzle of olive oil to stop the pasta from sticking. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

Roughly chop the bacon. While the pasta is cooking, heat a large frying pan over a high heat with a drizzle of olive oil. Cook the bacon, stirring, until golden, 3 minutes. Transfer to a bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the zucchini and cook until softened, 4-5 minutes. Reduce the heat to medium and add the light cooking cream, garlic & herb seasoning and bacon to the pan and cook until slightly reduced, 1-2 minutes. Season with salt and pepper. Remove from the heat and add the butter, basil pesto and fusilli and stir until melted and combined. TIP: If the pasta looks dry, add a dash of pasta water!

In a medium bowl, combine the mixed salad leaves, tomato and balsamic vinaigrette dressing.

Divide the creamy pesto bacon fusilli between bowls. Garnish with the grated Parmesan cheese and a pinch of chilli flakes (if using). Serve with the garden salad.