• Boil the kettle. Half-fill a large saucepan with boiling water, add a generous pinch of salt, then bring to the boil over high heat.
• Cook penne in boiling water until ‘al dente’, 9 minutes.
• Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain penne and set aside. 

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!

• When the pasta has 5 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until browned, 3-4 minutes.
• Add sliced leek and cook, stirring until softened,
2-3 minutes.
• Add garlic paste and herb & mushroom seasoning and cook until fragrant, 1 minute. 

• Add cream (see ingredients) to the frying pan and cook, stirring until combined, 30 seconds.
• Add cooked penne, the reserved pasta water, grated Parmesan cheese and half the baby leaves, then cook, stirring until just wilted, 1-2 minutes. Season to taste with salt and pepper.
• Meanwhile, roughly chop cucumber.

• In a medium bowl, combine the remaining baby leaves, mixed salad leaves, cucumber and a drizzle of vinegar and olive oil. Toss to combine and season to taste.
• Divide herby bacon and leek pasta between bowls.
• Serve with garden salad. Enjoy! 

Little cooks: Take the lead by tossing the salad!