Place 100 g of rocket with 30 g of walnuts, 1 garlic clove, salt and pepper in a liquidizer and process at high speed. Gradually add 30 g of Pecorino cheese and then 10 cl of olive oil. Cut 200 g of cherry tomatoes in half and leave them to absorb the flavours with 1 garlic clove, olive oil, salt and pepper. In the meantime bring a saucepan of salted water to the boil, cook 400 g of spirali according to the instructions on the packet. Stir in the rocket pesto sauce diluted with a few spoons of water used to cook the pasta and add the cherry tomatoes.