Method

• 1.
  Cook the penne according to packet instructions. Drain, toss in a little olive oil and refrigerate.
• 2.
  Preheat the oven to 170°C.
• 3.
  Place garlic on a sheet of foil, drizzle with a little oil, wrap in foil and roast for 20 minutes. Cool slightly and squeeze cloves out of skins into the bowl of a food processor. Add rocket, the 1/2 cup oil and lemon juice, and process to combine. Transfer to a bowl, stir in parmesan and season with salt and pepper.
• 4.
  Place the pasta in a large bowl with 4 tablespoons pesto (remaining pesto can be kept in the fridge for 2 days) and zest. Toss to combine and pile onto plates. Top with prawns and extra rocket and serve with lemon wedges. If desired, top salad with some remaining pesto, combined with good-quality mayonnaise.