Pasta With Rocket Pesto, Tuna And Cherry Tomatoes

Method

1. Wash the rocket thoroughly and remove any yellow leaves and tough stems. Soak in cold water to clean, then drain and pat dry.
2. Cut the cherry tomatoes into quarters and set aside.
3. Peel and lightly crush a clove of garlic.
4. In a pan, heat a drizzle of olive oil and add the crushed garlic. Sauté gently until fragrant.
5. Add the cherry tomatoes to the pan, season with salt and pepper, and cook until they soften and release their juices. Remove from heat and set aside.
6. In a blender or food processor, combine the rocket, a generous grating of Pecorino Romano cheese, and a handful of pine nuts. Add a drizzle of olive oil and blend until smooth. Adjust consistency with a little water if needed. Set aside.
7. In a separate small pan, lightly toast the remaining pine nuts over low heat until golden and fragrant. Be careful not to burn them. Set aside.
8. Cook the strozzapreti (or other pasta) in a large pot of salted boiling water until al dente. Reserve some pasta water.
9. Drain the pasta and transfer it to a large bowl. Add the rocket pesto and toss well, adding a splash of pasta water if needed to loosen the sauce.
10. Add the cooked cherry tomatoes and toss gently.
11. Break the tuna into chunks and add to the pasta. Toss lightly to combine.
12. Serve the pasta in shallow bowls, garnishing with extra grated Pecorino Romano, a few toasted pine nuts, and a drizzle of olive oil.