Pesto, Olive and Caper Pasta - Fragata

Ingredients

• 120 g dried pasta
• 2 tbsp of olive oil
• 1 heaped tbsp of breadcrumbs (panko)
• 1/4 tsp of chilli flakes
• 2 cloves of garlic
• 1 red or green chilli
• 1 tbsp of drained Fragata Capers
• 80 g Hojiblanca green olives
• 1 lemon
• 1 handful of rocket
• 4-5 basil leaves
• 1 tbsp of pesto
• Parmesan to taste