• Bring a medium saucepan of salted water to the boil. • Thinly slice zucchini into half-moons. Thinly slice apple. • In a medium bowl, combine apple and mixed salad leaves. Set aside.

• Add fusilli to boiling water and cook until 'al dente', 11 minutes. • Meanwhile, heat a large frying pan to a high heat with a drizzle of olive oil. Add the diced bacon and cook, 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 saucepan. Add a drizzle of 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 thickened cream, garlic & herb seasoning and bacon. Cook, stirring, until slightly reduced, 1-2 minutes. Season with salt and pepper to taste. • Remove from heat, then add the butter, basil pesto and fusilli. Stir until butter has melted and ingredients are combined. TIP: If the pasta looks dry, add a dash of pasta water!

• Dress the salad with the balsamic vinaigrette dressing. Toss to combine. • Divide creamy pesto and bacon fusilli between bowls. Sprinkle with grated Parmesan cheese and a pinch of chilli flakes (if using). • Serve with apple salad.