8 oz. fettuccine
12 oz. frozen peas
12 oz. tofu, drained and cubed
1 c. basil leaves
2 T. olive oil
2 T. water
Boil fettuccine until almost al dente. Add peas for a minute more and drain. Meanwhile, bake tofu on a greased baking sheet at 350 degrees for 45 minutes, or until golden. Puree basil, olive oil, and water in a food processor to make pesto. Toss fettuccine and peas with pesto and baked tofu. Add a cup of pasta water to thin the pesto sauce as needed. Garnish with a basil leaf.
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