Pasta salad with salmon and rocket pesto

• 500 g farfalle
• 800 g salmon fillet
• 70 g lemon, sliced
• 1 small red onion, thinly sliced into rings
• 2 tablespoons capers, rinsed and drained
• 2 tomatoes, deseeded and finely chopped
• 1 cucumber, deseeded and finely chopped
• 1 tablespoon lemon zest, grated
• 80 ml lemon juice
• 250 g rocket, washed
• 20 g Parmesan cheese, coarsely grated
• 40 g pine nuts, toasted
• 2 cloves of garlic, quartered
• 125 ml olive oil

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