METHOD:

Put a big pot of water on to boil for the pasta.

In the meantime combine all the pesto ingredients in a food processor with an s-blade. Pulse until you reach a slightly chunky pesto consistency. Set aside.

When the water is boiling salt the water and cook your pasta of choice until al dente or according to the package instructions.

Place a dry pan over medium heat. Once the pan is hot add your pine nuts and toast them until lightly golden. Keep shaking the pan so you don’t burn them. This will only take a couple of minutes. Once golden transfer to a small plate or bowl.

Slice the cherry tomatoes in half.

Once the pasta is cooked drain it. If you want the pasta salad to be cold rinse it in cold water. Either way transfer the pasta to a large mixing bowl and combine it with the pesto. Add the rocket and toss before serving on plates or bowls. Top with the sliced tomatoes and toasted pine nuts.