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Method
Make it happen
- 01
Boil farfalle in salted boiling water until al dente, reserving pasta water before draining.
- 02
Put halved cherry tomatoes into the warm pasta pan with olive oil for 2–3 minutes to soften slightly.
- 03
Turn off the heat, then toss in drained pasta, jarred pesto, lemon juice and a little cooking water.
- 04
Fold through rocket and sprinkle with grated Parmesan before serving.