Give a Caprese-style pasta salad a fruity twist with the addition of sweet strawberries.
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Cook pasta in a saucepan of boiling water following packet directions or until al dente. Refresh under cold water. Drain well.
Meanwhile, place the garlic, grated parmesan, almonds, oil and half the rocket in a food processor and process until smooth. Season.
Place pasta in a large serving bowl. Add rocket pesto and toss to combine.
Add bocconcini, strawberry and tomato and toss to combine. Top with remaining rocket and extra parmesan to serve.
Cook. Store. Save.
Use it up: If you have any leftover rocket pesto, use it in sandwiches or spread on pizzas.
Root-to-tip: Hang on to the strawberry tops! They’re edible and full of nutrients, so try adding them to the pesto mixture.
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