Creamy Basil Pesto & Pork Fusilli

Cook the fusilli in the boiling water 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.

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

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the courgette 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, stir to combine and cook until slightly reduced, 2-3 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.

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 coat.