Sunday, May 3, 2009

Tomato Basil Pesto Linguine

1-16 oz package uncooked linguine pasta
1 Lg Tomato
7 oz firm tofu (cubed)
1/4 cup plus 2 T extra virgin olive oil
1/2 tsp black pepper
4 cloves garlic, minced or pressed
1/3 cup grated Parmesan cheese
1 1/2 cups fresh basil leaves, finely chopped and packed 1/3 cup pine nuts or walnuts Salt to taste

-In a pan on stove top, saute cubed tomato, 1 clove of garlic and tofu in 2 T olive oil on med-high heat until tofu is lightly browned. Remove from heat and set aside.
-For pesto: in a medium sized bowl, mix finely chopped basil, Parmesan cheese, black pepper, nuts, 3 cloves of garlic, and 1/4 cup olive oil. Stir or shake well. Set aside.
-Cook pasta as directed on package. Rinse with hot water.
-Toss tomato-tofu mixture and pesto over hot pasta and serve. Salt to taste and add a spritz of lemon juice if you wish.


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