First wash the rocket and, depending on the leaf size, chop it up a little if necessary. Wash tomatoes and cut into cubes. Mix both in a bowl and season with salt and pepper.
In a large non-stick pan over medium heat, melt the crushed sheep`s cheese in the cream and olive oil. Stir until a creamy sauce is formed.
In the meantime, cook the tagliatelle in sufficient salted water until al dente. Drain and drain.
Season the sheep`s cheese cream sauce with salt, pepper, balsamic vinegar and chili powder. Then add the drained tagliatelle. Mix everything together well.
Now mix the rocket salad with the warm pasta and sprinkle with parmesan. Serve immediately.
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