1. In a pot of boiling, salted water, cook pasta as per packet directions.
  2. Meanwhile, make the pesto. Place pistachio and rocket into processor and blend. Add olive oil and grated parmesan and blend until smooth.
  3. Heat olive oil in a pan on medium heat. Add tomatoes and cook for 3 to 5 minutes or until tomatoes have collapsed and season with salt.
  4. Turn heat down and add ½ ladle of pasta water.
  5. Strain pasta, pour into the pan and add pesto and cream, toss to combine. Cook for a further 2 minutes and add salt and pepper to taste.
  6. Serve and enjoy with family and friends!

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