-
In a pot of boiling, salted water, cook pasta as per packet directions.
-
Meanwhile, make the pesto. Place pistachio and rocket into processor and blend. Add olive oil and grated parmesan and blend until smooth.
-
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.
-
Turn heat down and add ½ ladle of pasta water.
-
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.
-
Serve and enjoy with family and friends!
