Rocket and Salmon Pasta

Method

1. Roughly chop the rocket.
2. Place a small piece of garlic and some coarse salt in the mortar.
3. Add olive oil, parmesan, pecorino, and toasted pine nuts.
4. Pound until a creamy pesto forms.
5. Cut the salmon into cubes.
6. Sear the salmon cubes in a pan with a drizzle of oil, pepper, and salt for about 2 minutes.
7. Cook the fettuccine in salted boiling water until al dente.
8. Drain the pasta and transfer to a bowl with the pesto.
9. Mix well and add the salmon chunks.
10. Serve immediately.