First, make the pesto. Place the pine nuts in a dry frying pan over a medium heat. Shake the pan gently and listen for a faint, nutty sizzle. After 2-3 minutes, they will turn a light golden brown and smell wonderfully toasty. Tip them onto a plate to cool completely. In a food processor, combine the cooled pine nuts, basil leaves, and chopped garlic. Pulse until you have a coarse, fragrant paste, scraping down the sides once. With the motor running, slowly pour in the olive oil in a steady stream. The mixture will become a thick, vibrant green sauce. Stop the machine, add the grated Parmesan and Pecorino, the salt, and a good grind of black pepper. Pulse two or three times to combine. You want a textured sauce, not a completely smooth purée.

Cook the tortellini. Bring a large pot of generously salted water to a rolling boil. The water should taste of the sea. Drop in the tortellini and cook according to the package instructions, usually 3-4 minutes for fresh pasta. Watch for the moment they float to the surface and feel tender but still offer a slight resistance when bitten. Drain them in a colander, then immediately rinse under cold running water to stop the cooking process and cool them down. Shake the colander well to remove as much water as possible.

Prepare the vegetables. While the pasta cooks, halve the cherry tomatoes. You will notice their sweet, fruity aroma as you cut them. Halve the mozzarella pearls and the black olives. Set everything aside in a large salad bowl.

Dress the tortellini. Transfer the cooled, drained tortellini into the bowl with the tomatoes, mozzarella, and olives. Spoon over the pesto. At this stage, pause and inhale – the scent of basil, garlic, and cheese is utterly glorious.

Add the final touches. Squeeze the juice of half a lemon over the salad. This brightens all the flavours and prevents the pesto from feeling too heavy. Add the handful of rocket leaves. Using two large spoons or your hands (if you don't mind getting messy), gently fold everything together until every piece of tortellini is coated in the emerald-green pesto and the rocket is just beginning to wilt slightly.

Allow the salad to rest. This is a crucial step that many people skip. Cover the bowl with cling film and let it sit at room temperature for at least 15 minutes. During this time, the pasta absorbs the flavours of the pesto, and the mozzarella softens. The salad becomes cohesive, rather than separate components.

Serve and enjoy. Give the salad one final gentle stir. Taste and adjust the seasoning with a little more salt or lemon juice if needed. Serve in shallow bowls, and listen to the quiet clink of spoons as everyone digs in. This is the sound of a perfect weekend.