Creamy Bacon, Leek and Dill Rigatoni

Ingredients

• Chop bacon into 2cm pieces
• Chop green stalk from leek and discard
• Halve leek lengthwise and rinse. Finely slice into half-moons
• Halve zucchini lengthwise and slice into half-moons
• Peel and crush garlic
• Cook rigatoni in salted, boiling water for 9 minutes or until al dente. Drain, reserving 60ml (¼ cup) pasta cooking water
• While pasta is cooking, continue with step 3
• Add reserved pasta water and crème fraîche to frypan and cook for 1–2 minutes or until sauce has thickened slightly
• Place remaining oil, red wine vinegar, salt and pepper in a bowl with salad leaves and toss to combine
• Roughly chop dill
• Add spinach, most of the parmesan, most of the dill and pasta to frypan and stir to coat in sauce
• Divide pasta between bowls, sprinkle with remaining parmesan and dill and serve with salad