Get a pan of water boiling. Add some salt. Boil the pasta 1 minute shorter than the instruction on the packet. Drain, rinse and set aside.
Open the pack of beet dices and pour the entire contents into a hot pan. Add a generous splash of double cream, to mix with the juice of the beets until an even pink sauce forms. Season with salt and black pepper. Stir for a minute.
Toss the drained pasta into the pan, making sure to mix all the beet dices through until the whole pasta is covered in the pink sauce. Stir for another minute.
Top the whole contents into a deep pasta plate or bowl. Grate some Parmesan cheese on top and sprinkle with roasted pinenuts.
Top off the plate with a handful of fresh rocket lettuce.