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. 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.
3. Heat a skillet pan and add the tomatoes to just blister and caramelise. Leave to cool.
4. Now add the cherry tomatoes to the pasta and serve in a large bowl.