Method

1. Put one handful of Roquette to one side to finish the salad. Put the rest into a food processor and add the pine nuts, parmesan, chopped garlic and basil leaves. Blend to a paste then add the olive oil and check the seasoning. Pesto now made.
2. Make the salsa 2 hours in advance. Take half the diced onion and mix with the zest and juice of the other lime and the vinegar. Mix in the chopped parsley, rest of the chillies, half the coriander, tomatoes and avocado. Season to taste.
3. Place the cooked pasta into a large bowl and add enough pesto to coat. Now add the saved Roquette and mix in, put to one side.
4. Heat a skillet pan and add the tomatoes to just blister and caramelise. Leave to cool.
5. Now add the cherry tomatoes to the pasta and serve in a large bowl.