40g Parmesan cheese
1 cup extra virgin olive oil
FOR THE PASTA:
300g yellow Rosalini tomatoes
3 garlic cloves
Extra virgin olive oil
Bring a large pot of salted water to a boil.
Meanwhile make the pesto. Put the rocket, the oil, the Parmesan, the walnuts and the salt in a high-edged container. Blend using a stick blender until smooth and creamy.
Cut the tomatoes in half.
Put the linguine into the boiling water. Meanwhile cook the tomatoes as follows.
In a large sauce pan, heat 4-5 tbsp of extra virgin olive oil over a low heat. Slightly press the gralic cloves with a knife blade and peel. Fry the garlic cloves for 1 minute, then add the tomatoes and cook on a medium-high flame for 8-10 minutes. Turn off the stove.
Drain the pasta, put it into the sauce pan together with the datterini. Add the rocket pesto and toss the pasta in the sauce. Sprinkle with a generous amount of Parmesan cheese.