1. Cook pasta in a large saucepan of boiling water, following packet directions, until tender. Drain, reserving 1/4 cup cooking liquid.
2. Meanwhile, place pesto, tomatoes and cream in a medium saucepan. Heat over low heat until warmed through and combined. Add reserved cooking liquid. Stir to combine.
3. Add pasta to sauce and toss generously to coat. Serve topped with rocket and lemon rind, and with a large green salad.