• Bring a medium saucepan of salted water to the boil. • Thinly slice cucumber. Finely chop garlic. Grate the carrot.

• Cook fusilli in the boiling water until 'al dente', 12 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return pasta to the saucepan. Drizzle with a little olive oil to prevent sticking and cover to keep warm. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre. Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 4-5 minutes. • Add garlic and the butter and cook until fragrant, 1-2 minutes. • Add cream (see ingredients), garlic & herb seasoning and reserved pasta water. Season with pepper and cook until slightly reduced, 2-3 minutes.

• Remove pan from the heat, then stir through basil pesto and cooked fusilli. • Season with salt and pepper and set aside.

• In a large bowl, combine the balsamic vinegar and a drizzle of olive oil. • Season, then add mixed salad leaves, cucumber and carrot. Toss to coat. Little cooks: Take the lead by tossing the salad!

• Divide bacon and pesto fusilli between bowls. • Sprinkle with grated Parmesan cheese. • Serve with crunchy cucumber salad. Enjoy! Little cooks: Kids can add the finishing touch by sprinkling the cheese on top