Cook the pasta in bubbling salted water for about 12 minutes, rinse with cold water and drain in a sieve. Wash cherry tomatoes and rocket and dab dry. Halve the tomatoes and chop the rocket coarsely.
Peel and finely chop the garlic. Mix salad cream, vegetable stock and garlic. Chop basil and add to the salad dressing. Mix pasta with rocket and tomatoes and stir in the sauce. Serve with Parma ham and parmesan slices.