Pork & Red Pesto Spaghetti

Cook the spaghetti in the boiling water until 'al dente', 9 minutes. Reserve some pasta water (3/4 cup for 2 people / 1 1/2 cups for 4 people), then drain the spaghetti and return to the saucepan. Drizzle with olive oil to prevent sticking. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

While the pasta is cooking, heat a large frying pan over a medium-high heat with a generous drizzle of olive oil. Cook the panko breadcrumbs (see ingredients), stirring until golden, 2-3 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Transfer to a small bowl, then stir through the lemon zest and grated Parmesan cheese. Season to taste and set aside.

Return the frying pan to a medium-high heat with a generous drizzle of olive oil. Cook the courgette until golden, 3-4 minutes. Transfer to a plate, then season with salt and pepper. Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the pork mince, breaking it up with a spoon, until browned, 4-5 minutes.

Reduce the frying pan to a medium-high heat, then add the carrot, tomato paste, garlic & herb seasoning, chicken-style stock powder, a pinch of chilli flakes (if using) and the remaining garlic to the pork. Cook until softened and fragrant, 2-3 minutes. Add the reserved pasta water, then reduce the heat to low and add the courgette, baby spinach, spaghetti, red pesto and a squeeze of lemon juice. Toss to combine and season to taste.