[Pre-prepped] NZ Cheesy Tuscan Beef & Pork Fusilli

• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook fusilli in boiling water until ‘al dente’, 12 minutes. • Reserve pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain fusilli, then return to saucepan.

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Add broccoli florets and cook until tender, 6-7 minutes. Transfer to a bowl.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook beef & pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add garlic and tomato paste, and cook until fragrant, 1-2 minutes. • Return broccoli to the pan, then add chicken-style stock powder, the butter, the fusilli and reserved pasta water (1/2 cup for 2 people / 1 cup for 4 people), and cook, stirring, until combined. Season to taste. TIP: Add a splash more pasta water to loosen the sauce.

• Meanwhile, combine mixed salad leaves, apple, a drizzle of balsamic vinegar and olive oil in a medium bowl. Season to taste.