Thursday, February 25, 2010

Pesto Tofu Pasta

This is definitely a quick meal for one of those busy nights. I love pesto and it is really easy to make plus it freezes well too!

1 box penne noodles
1 container firm or extra firm tofu
2 cups fresh basil leaves
1/2 cup freshly grated Parmesan cheese
1/2 cup olive oil
1/3 cup walnuts (or pine nuts)
3 medium sized garlic cloves
Kosher salt
Freshly ground pepper

Drain water from tofu package and place on paper towel to dry it off a bit. Cut into cubes. In a small saute pan, heat 1 tsp olive oil. Place tofu in saute pan and cook, stirring occasionally, until slightly browned. Set aside.

Cook pasta according to package. Meanwhile place basil and walnuts in a small food processor. (If the walnuts are not chopped, pulse them a few times before you add the basil.) Add the garlic and pulse a few more times. Slowly add the olive oil in a constant stream while the food processor is on. Scrap down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse until blended. Add a pinch of salt and pepper to taste. (If you want to freeze it, don't add the cheese... it doesn't freeze well. Once you defrost it, add in the grated cheese.)

Once pasta is done cooking and still hot, add some of the pesto and the tofu. Mix well. Sprinkle with some extra parmesan and serve.

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