Cook Leggo’s Agnolotti following packet directions. Drain and set aside.
Meanwhile, heat a non stick frypan over medium heat. Cook pancetta for 1-2 minutes on each side or until crispy and golden. Remove from heat, cool slightly and break into shards. Set aside to keep warm.
In the same frypan, add cherry tomatoes and cook, shaking frypan until skins just begin to blister. Remove from heat. Gently toss Agnolotti, tomatoes, basil and dressing together.
Spoon salad into a serving bowl and serve garnished with pancetta shards and rocket.