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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.
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Add the garlic and pasta to the boiling water and cook pasta as per packet directions.
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Remove the garlic cloves once soft and add into the blender with the rocket. Drain the pasta, reserving ½ cup of the pasta water.
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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.
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Toss the spaghetti through the rocket pesto to coat. Place into a large serving bowl.
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Break over the bocconcini cheese and grate over extra parmesan, lemon zest and black pepper.
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Serve and enjoy with family and friends.