Ingredients

120gr Salamon fillets

100gr dried pappardelle

2 tablespoon olive oil

2  tablespoon pesto

60gr rocket leaves

Sea salt & black pepper

20 parmesan shavings

Method

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

Put the salamon on a plate and leave to cook for 10 minutes.   Cook the pappardelle in a large salted water for 6 minutesor until al dente.

Drain well & return to the pan. Add the pesto parmeasan shavings & olive oil .

Cut the salmon into 1 cm due  to break into flakes . Add the pasta together with the rocket, salt & pepper and well combined. Serve immediately on warm plates topped with the remaining Parmesan shavings.  

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