about 1/2 cup tighly packed well washed and torn rocket leaves
sea salt and milled pepper
Cook the pasta according to the packet instructions. While it is cooking, gently heat the cream cheese, milk, lemon peel and lemon juice, stirring constantly, to form a creamy sauce. Add the herbs and rocket, and stir to wilt. Drain the pasta and stir in the sauce. Season well and serve immediately.