Roasted artichoke and pancetta pasta

Method

1. Cook the pasta in a large pan of boiling water, according to the packet instructions.
2. Meanwhile, fry the pancetta in a non-stick pan for a few minutes, until golden and crispy, then remove and drain on kitchen paper.
3. Drain the pasta and return to the pan with 2 tablespoons of the cooking water. Add the pancetta, artichokes, pesto and rocket leaves, toss together well and serve immediately.