cook fettuccine according to directions on packet; drain, keep warm.
meanwhile, place rocket, garlic and 2 tsp oil in food processor or blender; process until coarsley smooth.
heat remaining oil in a frying pan over medium heat; add onion, cook 2 minutes. blend cornflour with 1 tablespoon of NESTLÉ CARNATION Lite Cooking Cream; add to the frying pan with remaining cream and MAGGI original seasoning; bring to the boil, simmer 1 minute; stir in tomatoes, rocket pesto and parmesan.
pour sauce over fettuccine, toss through, top with toasted pine nuts.
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