Smoked Salmon Pasta with Capers - Wide River Winery

Ingredients

• 16 cherry tomatoes cut in half
• 2 tablespoons drained tiny capers
• 2 tablespoons finely chopped basil or dill
• Finely grated lemon zest of 1 lemon
• 4 ounces thinly sliced smoked salmon, coarsely shredded or torn into smaller pieces
• ¼ cup + 1 tablespoon of extra virgin olive oil
• 1/8 teaspoon of freshly ground black pepper
• 8 ounces penne or farfalle pasta
• 3-4 ounces of goat cheese
• 2 hard boiled eggs, coarsely chopped for garnish