Ingredients

120salamon fillets

100gr dried papardelle with eggs

2 tablespoon olive oil

2 tablespoon pesto

60gr rocket leaves

salt and pepper .

200gr normal cheese grated

put the salamon and pour the water until barely covered . bring to the boil and put the salamon in a low heat for 5 minutes each side . Put the salamon on a serving plate , then when the papardelle is ready first eat the papardelle till al dente . Drain well and return to the pan , shavings with olive oil.

Add the parmeasan cheese shavings and olive oil. Cut the salamon into 1cm to brak the flakes . Add the rocket , salt, pepper and olive oil and season together . serve immediately on warm plates . Add together the rocket leaves salt and pepper and with the remaining parmeasan cheese .

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