Creamy Basil Pesto Fusilli

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a medium saucepan of salted water to the boil. Thinly slice the tomato and courgette into half-moons.

Step 2

Add the fusilli to the boiling water and cook until ‘al dente’, 11 minutes. Drain the fusilli, then return to the saucepan with a drizzle of olive oil to prevent sticking. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

Step 3

While the fusilli is cooking, heat a large frying pan over a high heat with a drizzle of olive oil. Add the pork mince and cook, breaking up with a spoon, until just browned, 4-5 minutes. Season with salt and pepper. Transfer to a plate and set aside.

Step 4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the courgette and cook until softened, 4-5 minutes. Reduce the heat to medium, then add the longlife cream (see ingredients) and garlic & herb seasoning. Return the pork to the pan and cook, stirring occasionally, until slightly reduced, 3-4 minutes. Season with salt and pepper. Remove from the heat, then add the butter, basil pesto and cooked fusilli. Stir until the butter is melted and well combined.

Step 5

In a medium bowl, combine the white wine vinegar, honey and a drizzle of olive oil. Season with salt and pepper. Add the mixed salad leaves and tomato and toss to combine.

Step 6

Divide the creamy pork and basil pesto fusilli between bowls. Garnish with the grated Parmesan cheese and a pinch of chilli flakes (if using). Serve with the garden salad.