Step 1

Cook orecchiette in a large saucepan of boiling salted water according to packet instructions or until al dente.

Step 2

Meanwhile, to make the pesto, place the rocket, lemon juice, garlic, almonds, parmesan, salt and cracked black pepper in a food processor or blender and process until roughly combined. With the motor running, gradually add the oil. The texture of the pesto should still be a little rough.

Step 3

When pasta is al dente, drain, retaining about 1/4 cup cooking liquid. Return the orecciette and reserved liquid to the pan. Add the pesto and tuna and heat over low heat until warmed through. Serve pasta sprinkled with extra almonds and shaved parmesan. Serve with a simple salad.