20 minutes – serves 4

  • 1 pack spaghetti
  • 125 g fresh pesto
  • 60 g fresh rocket
  • 400 g small rosa tomatoes, quartered
  • salt and freshly ground black pepper to taste
  • 100 g pecorino cheese
Cook pasta according to instructions on pack. Drain and immediately stir through the pesto, rocket and tomato quarters. Season with salt and pepper. Make cheese shavings and scatter over pasta.