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

Cook the fusilli in the boiling water 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.

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

Return the 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. 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, apple and Italian dressing and toss to combine.

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.