• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Add penne to the boiling water and cook, over high heat, until ‘al dente’, 12 minutes. • Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain penne, then return to saucepan. Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!

• Meanwhile, thinly slice leek. Finely chop celery. Slice lemon into wedges.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef mince and celery, breaking it up with a spoon, until just browned, 4-5 minutes. Season with salt and pepper. • Add leek and cook, stirring, until softened, 4-5 minutes. • Add garlic & herb seasoning and cook until fragrant, 1-2 minutes. • Reduce heat to medium, then add cream (see ingredients), chicken-style stock powder, basil pesto, cooked penne, a generous squeeze of lemon juice and reserved pasta water. Stir to combine, until sauce has slightly thickened, 1-2 minutes. Season to taste.

• Divide creamy beef and basil pesto penne between bowls. Enjoy!