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Spring in arugula pesto and eggs of the Capelin

Serves 4 350 g

butterflies

dl Capelin eggs 2 teaspoons

For the pesto with rocket :

1 bunch arugula 1

clove of garlic

2 tablespoons pine nuts

a handful of Parmesan cheese 5 tablespoons extra virgin olive oil 3

walnuts

salt and pepper 1 slice of smoked salmon

extra virgin olive oil

salt and pepper

To achieve this recipe, I used "The Special: Spring Colavita .

proceed to prepare the pesto: we go to the mixer all the ingredients are suitable for the preparation of pesto , wire whisk and add oil in a way that allows taking a creamy pesto. Meanwhile, boil pasta and scoliamola al dente. In a rather large bowl, place the pasta and add pesto. Stir well and if necessary, add a little olive oil and Parmesan cheese. We are therefore ready for final presentation of the dish. With the help of a pastry rings of the form you prefer, place the dough on one side of the plate. Catwalks via coppapasta and supplemented with salmon roe and capelin.

This dish is excellent if you decide to serve it cold. When appropriate, in fact, becomes a very tasty pasta salad