1. Bring a large pot of salted water up to the boil. Place rocket into a sieve and lower into the boiling water for 30 seconds to wilt. Drain the sieve and add the rocket into a high-speed blender.
  2. Add the garlic and pasta to the boiling water and cook pasta as per packet directions.
  3. Remove the garlic cloves once soft and add into the blender with the rocket. Drain the pasta, reserving ½ cup of the pasta water.
  4. Add the basil, pine nuts, olive oil, parmesan and lemon into the blender and blitz until you have a bright green smooth sauce, adding a little of the pasta water if the mixture need loosening.
  5. Toss the spaghetti through the rocket pesto to coat. Place into a large serving bowl.
  6. Break over the bocconcini cheese and grate over extra parmesan, lemon zest and black pepper.
  7. Serve and enjoy with family and friends.