Cook the rocket in boiling water for 2 minutes then transfer to a water and ice mixture to cool quickly. Dry the rocket and put in a blender. Add a little chopped garlic, extra-virgin olive oil and the Parmesan cheese. Blend into a paste.
Cook the cappelletti following the instructions on the packet.
When the pasta is ready, toss in the rocket pesto and add the yellow tomatoes, cut into quarters.