Put some water on to boil in a large saucepan, adding some olive oil to stop the pasta from sticking. Once the water has reached a rolling boil, add the pasta.

In a small food processor, add your basil, 2 tablespoons of the olive oil and the rocket (if your food processor is really small, it would be worth mixing the basil and olive oil before adding in the rocket) and blend until completely combined.

Add in the Pine Nuts and a pinch of salt and blend until all ingredients are completely combined

In a frypan on a medium heat, add the remaining olive oil and heat until sizzling. Add the strained and rinsed Berlotti beans and 3-4 tablespoons of the pesto, stirring to combine. Cook on a medium heat, stirring occasionally for about 4 minutes.

Meanwhile, dice the garlic, adding to the sauce once it is starting to bubble. Cooking for another 4-5 minutes, and turn off the heat.

Strain the pasta once cooked, and separate into two serving bowls. Spoon the pesto over the top, and serve with a little pepper and some Parmesan.

The remaining pesto can be placed in an airtight jar in the fridge for use on other dishes.