Tip the pasta shapes into large pan of boiling water, return to the boil and cook for 10-12 minutes until just tender.
Meanwhile, wash the rocket and leave to drain. Heat the oil in a small saucepan and gently fry the garlic and spring onions for about 30 seconds.
Drain the pasta and rinse lightly. Tip into a large bowl and add the garlic, spring onions and oil, crème fraîche, capers, lemon juice, salt and plenty of freshly ground black pepper. Mix well until evenly combined.
Stir in the rocket and pile the pasta onto serving plates or in a large bowl. Scatter with the lemon zest and serve immediately.
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