Method
Step 1
Preparation: Prepare all ingredients as indicated above. Boil the kettle.
Step 2
Fusilli pasta: Place a large saucepan on medium high heat and add the boiling water with a little salt. Add the fusilli and cook for 11 minutes. Don’t overcook the pasta – you want it al dente, that’s slightly chewy and uniformly translucent. Once cooked, drain, saving some of the pasta water, and keep warm in a colander over a saucepan of hot water. Sprinkle fusilli with a little olive oil to prevent it from sticking together. Add the harissa and mix through.
Step 3
Sweetcorn cobs: Remove the husks and use a sharp knife to cut down the cobs lengthways to remove the kernels.
Step 4
Bacon mix: Place a large frying pan on medium-high heat and add a drizzle of olive oil. Add the bacon and cook for 5 minutes until golden. Turn the heat up to high, add the sweetcorn kernels and courgettes and cook for 6 minutes (until almost cooked) before adding the garlic and spring onions. Cook for 2 minutes and season with salt and pepper. Add HALF the bacon mix and HALF the fresh herbs (fennel, parsley and chives) to the fusilli and mix through.
Step 5
Serve the fusilli topped with the REST of the bacon mix and the REST of the herbs (fennel, parsley and chives).