Prawn and pesto pasta

Preheat oven to 200C. Place the tomatoes in a bowl. Add half a tbsp of oil and one crushed clove of garlic. Season. Toss to combine. Place on a baking tray and bake for 15 mins or until tomatoes begin to collapse. 

Meanwhile, chop 1 tbsp of the dill and combine in a bowl with the raw prawns, lemon zest, the other half a tbsp of oil and one more crushed clove of garlic. Place in the fridge for 15 mins to develop the flavours. 

Cook the pasta in a large saucepan of boiling water following packet directions or until al dente (8 to 12 minutes). Drain well. 

To make the rocket pesto, place the pine nuts, parmesan, one clove of crushed garlic, rocket and dill in a food processor and process until finely chopped. With the motor running, add the 1/4 cup of oil in a thin, steady stream. Season. 

Heat oil in a large frying pan over high heat. Add the prawns and cook, turning, for 6 mins or until prawns curl and change colour. Remove from heat. Add the pasta, tomatoes, rocket leaves and half the rocket pesto. Gently toss to combine. Divide the pasta mixture among serving bowls. Serve with remaining rocket pesto.