Boil the orzo for 8 mins until tender,
then drain and cool under cold water.
Drain again, then tip into a large bowl.
Meanwhile, tear the basil, stalks and all,
into a food processor. Add the oil,
Parmesan, garlic and half the pine nuts,
then whizz to a thick pesto-like dressing.
Stir the dressing through the orzo, then
season. The dressing will seem quite
thick, but keep stirring and it will
eventually coat all the grains. Add the
bocconcini, tomatoes and a handful of
the rocket. Scatter with the remaining
pine nuts and a little more Parmesan,
if you like. Top with more rocket, then
serve straight away.