Method

1. Blanch the tomatoes for 8-12 seconds and then plunge them into cold water.
2. Peel the tomatoes.
3. Pick the basil leaves and put them in the blender. Add the pine nuts, garlic, Parmesan cheese, 15 ml olive oil, and salt and pepper. Blend this until you have a nice pesto.
4. Cook the pasta in salted water.
5. Mix the drained pasta with the pesto. Then add the tomatoes and arrange this on a plate.
6. Finish with rocket and Parmesan cheese.