Chilled Pesto Genovese
Today was pretty hot, so I wanted to eat cold noodles aromatic of basil.
Since you'll be submerging the pasta in water, boil it for a little longer than the directed time. If you don't get rid of the moisture the flavor might taste a bit thin. Use sweet tomatoes such as mini tomatoes or fruity tomatoes. Recipe by Hiyashinsu
Chilled Pesto Genovese
Today was pretty hot, so I wanted to eat cold noodles aromatic of basil.
Since you'll be submerging the pasta in water, boil it for a little longer than the directed time. If you don't get rid of the moisture the flavor might taste a bit thin. Use sweet tomatoes such as mini tomatoes or fruity tomatoes. Recipe by Hiyashinsu
Cooking Instructions
- 1
Cut the red onion in half vertically, then cut into thin slices along the grain. Soak in water. Use your hands to rip up the smoked salmon into pieces.
- 2
Cut the tomato into 1 cm cubes. If you don't like the skin please peel it off. Put them in a bowl together with the pesto genovese, salt, sugar, pepper, and lemon juice, and mix together.
- 3
Boil the capellini for one minute longer than directed on the package. Submerge in cold water, then use a paper towel, etc., to wipe off the moisture. Add the capellini and Step 1 into the Step 2 bowl of seasoned tomatoes and mix well.
- 4
Pile it into a serving dish, and garnish with grated cheese and minced parsley if you like. Top with a small bit of olive oil and it's complete.
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