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Cook the pasta in boiling salty water according to package instructions.
While the pasta cooks, prep the sauce by blending all the ingredients for it in a blender until smooth.
Once the pasta is cooked and drained, add it back into the pot, pour over ¼ of the sauce, add the chopped sun-dried tomatoes, capers and finally the rocket salad.
Optionally, sprinkle with some nuts and enjoy.
Store the remaining sauce in an air-tight container in the fridge for 4 days. Alternatively, make up one big batch of the green pasta if you prefer to eat it cold throughout the week.