PREPARATION1. Cook your VeggiPasta according to the instructions on the package and let it cool.2. Meanwhile, make the pesto by crushing a clove of garlic and blend it with the rocket, pine nuts and olive oil. If the pesto is too dry you can add some more olive oil.3. Cut the cherry tomatoes in half and roast the pine nuts until golden brown.4. Combine the pasta with 4 tbsp of pesto and cherry tomatoes.5. Garnish with pine nuts and vegan Parmesan cheese.