ingredients

120gr salamon fillets

100gr dried papardelle

2 tablespoon olive oil

2 tablespoons pesto

60 rocket leaves

sea salt fresh and black pepper

20gr parmeasan shavings

method

Put the salamon in a pan and pour the water until barely covered bring to the boil and simmer in a low heat for 5 minutes .

Put the salamon on a plate and leave to cook the papardelle in a large boiling salted water for 6 minutes or until al dente . Drain well and return to the pan .

Add the parmeasan shavings and olive oil.

Cut the salamon into 1cm due to break into flakes . add to the pasta together with the rocket salt and pepper and well combined . serve immediately on warm plates topped with the remaining parmeasan shavings .

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