Chilled Pesto Genovese

Name: Chilled Pesto Genovese
Yield: 4 servings
Cuisine: American
Ingredients: 320 grams Capellini or thin spaghetti; 5 tbsp Genovese paste; 4 small Tomato; 1 small Red onion (or regular onion); 140 grams Smoked salmon; 1 pinch Salt; 1 tsp Sugar; 1 dash Pepper; 1 from 1/2 a lemon Lemon juice; 1 Olive oil

cookpad.japan @cookpad_jp

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

Today was pretty hot, so I wanted to eat cold noodles aromatic of basil.

cookpad.japan @cookpad_jp

Today was pretty hot, so I wanted to eat cold noodles aromatic of basil.

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Ingredients

4 servings

320 gramsCapellini or thin spaghetti
5 tbspGenovese paste
4 smallTomato
1 smallRed onion (or regular onion)
140 gramsSmoked salmon
1 pinchSalt
1 tspSugar
1 dashPepper
1from 1/2 a lemon Lemon juice
1Olive oil

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Steps

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.