Speedy Pesto, Bacon & Courgette Farfalle

Cook the farfalle in the 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 the farfalle. Return the farfalle to the saucepan and drizzle with olive oil to prevent sticking. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

While the farfalle is cooking, heat a large frying pan over a medium-high heat with a good drizzle of olive oil. Cook the panko breadcrumbs (see ingredients) and pine nuts, stirring, until golden, 3-4 minutes. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Season to taste, then transfer to a bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the diced bacon, tossing occasionally, until browned, 4-5 minutes. Add the onion and courgette and cook, stirring, until softened, 3-4 minutes. Add the lemon zest, garlic & herb seasoning, remaining garlic and a pinch of chilli flakes (if using) and cook until fragrant, 2 minutes.

Add the baby spinach leaves, cooked farfalle and basil pesto to the frying pan and toss to combine. Add a splash of reserved pasta water and a generous squeeze of lemon juice. TIP: Seasoning is key in this dish, so taste and season with more salt, pepper or lemon juice if you prefer!