Chilled Pesto Genovese

• 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

1. Cut the red onion in half vertically, then cut into thin slices along the grain.
2. Soak in water.
3. Use your hands to rip up the smoked salmon into pieces.
4. Cut the tomato into 1 cm cubes.
5. If you don't like the skin please peel it off.
6. Put them in a bowl together with the pesto genovese, salt, sugar, pepper, and lemon juice, and mix together.
7. Boil the capellini for one minute longer than directed on the package.
8. Submerge in cold water, then use a paper towel, etc., to wipe off the moisture.
9. Add the capellini and Step 1 into the Step 2 bowl of seasoned tomatoes and mix well.
10. Pile it into a serving dish, and garnish with grated cheese and minced parsley if you like.
11. Top with a small bit of olive oil and it's complete.

capellini, tomato, red onion, salmon, salt, sugar, pepper, lemon juice, olive oil

Taken from cookpad.com/us/recipes/142530-chilled-pesto-genovese (may not work)