Trim and wash the rocket, then blanch in boiling water. Peel the orange, carefully removing all the strings. Blanch the cherry tomatoes in boiling water, then peel and remove the seeds and juice.Sautée briefly in a couple of tablespoons of oil, together with the clove of garlic and chilli pepper. Remove the garlic and blend the sauce with the rocket, orange, pine nuts and remaining oil.Cook the pasta in a pot of salted, boiling water until al dente. Drain and toss the pasta with the blended sauce and sweet pecorino cheese. Serve with a sprinkling of botargo.