Bring a medium saucepan of salted water to the boil. Roughly chop tomato and cucumber. Finely chop garlic.

Cook fusilli in the boiling water until 'al dente', 10 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.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook diced bacon, breaking it up with a spoon, until golden, 4-5 minutes. Add garlic and the butter and cook until fragrant, 1-2 minutes. Add longlife 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 pasta. Season to taste and set aside.

In a large bowl, combine the balsamic vinegar and a drizzle of olive oil. Season, then add mixed salad leaves, tomato and cucumber. Toss to coat.

Divide the creamy bacon and pesto fusilli between bowls. Sprinkle with grated Parmesan cheese and serve with tomato salad.