Bring a large pot of water to boil, add some salt and olive oil, and cook the pasta until al dente (no longer than 10 minutes).
While the pasta is cooking, put the rocket, basil, Parmesan, lemon juice , zest and garlic in a blender and blitz until smooth. Add the cream cheese and olive oil and mix again until thick. Season with salt and cracked black pepper and set aside.
Take the pasta off the heat, drain it (reserving a little bit of the water) and set aside to cool down. Heat a non-stick pan and toast the pistachios then set aside. In the same pan, fry the chopped bacon until crisp, toss in the cherry tomatoes and set aside. Stir a splash of the reserved water through the herby cream cheese. Add the cream cheese to the pasta, along with a little extra lemon juice and some olive oil and stir to loosen the pasta shells. Lastly, toss through the bacon cherry tomatoes, extra rocket and pistachio nuts before serving.
Recipe reprinted with permission of Ultimate Braai Master
: Roads Less Travelled (published by Penguin)