• Boil the kettle. • Half-fill a large saucepan with boiling water and a pinch of salt. • Add fusilli to the boiling water and cook 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. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• Meanwhile, thinly slice leek.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook leek and diced bacon, breaking up with a spoon, until golden, 4-5 minutes. • Add garlic & herb seasoning and baby leaves, and cook until fragrant, 1-2 minutes. • Remove pan from heat and add cream (see ingredients), plant-based basil pesto, fusilli and reserved pasta water. Season with salt and pepper, and stir to combine.

• Divide creamy bacon and basil pesto fusilli between bowls. • Sprinkle over grated Parmesan cheese to serve. Enjoy!