Bring a medium pan of water to boil, add in the salt and the pasta and cook as per the packet instructions.
Meanwhile heat a large frying pan and lightly toast the pine nuts until fragrant then set them aside on a plate.
Add the oil into the frying pan and using a pair of scissors cut the Parma ham into bite-size pieces. Sauté in the oil until the pieces begin to crispen.
Chop the basil and quarter the cherry tomatoes.
Drain the pasta and add to the frying pan along with the tomatoes, stir and warm through for a minute or so.
Remove from the heat, stir in the rocket and basil.
Serve immediately, topped with the goat’s cheese crumbled over.
