1. Cook the pasta in salted water, drain it and drizzle with a little olive oil to prevent from sticking then put aside to cool slightly.
2. In a food processor, blend together avocado, feta cheese, half the rocket, cucumber slices, basil pesto, pinch of salt, lemon juiceand blend.
3. Mix with the pasta and tomatoes. And other half of the rocket. Transfer the pasta to your picnic dish.
4. Top with the toasted pine nuts and garnish with basil leaves.
Tip: It's great without the nuts if you're allergic. If you're not fond or allergic to avocado, then use 1/3 cup (80 ml) cream cheese.