Cook the spaghetti according to
the packet instructions until al dente. Drain. Meanwhile, combine the rocket,
lemon rind, garlic, chili, chili oil, extra virgin olive oil and two
thirds of the grated Parmesan in a large bowl and mix together
gently. Add the pasta to the rocket and
lemon mixture and stir together well. Serve topped with the remaining
Parmesan and season to taste with salt and cracked black pepper.