2017.01.12 Pasta; Basil, Broccoli, Cheese Parmesan, Chile Pepper, Garlic Dressing, Nutritional Yeast, Pasta, Pine Nut, Tofu
Shopping Cart (Products are suggestions, substitute per need\want):
1 jar Frontier Co-Op Red Chili Pepper Crushed
1 bottle Annie's Organic Green Garlic Dressing
1 jar of Parma! Vegan Garlicky Green Parmesan (nutritional yeast)
1 package Trader Joe's Organic Broccoli Florets
1 package Shenandoah Growers, Basil
1 package Trader Joe's Organic Extra Firm Tofu
1 package Artisan Durum Wheat Semolina Pasta
1 package Trader Joe's Pine Nuts
(plus anything missing from the staples list)
Whole Foods 365 EVOO
Whole Foods 365 Sea Salt, fine crystals
Whole Foods 365 Pepper, ground
Measurement/Preparation (Bring all ingredients to room temperature):
2 tablespoons pine nuts
2 cups steamed broccoli florets, cooled
1/2 cup packed basil
1/3 cup EVOO
2 tablespoons lemon juice
1 clove garlic, chopped
1/2 teaspoon sea salt
1/4 teaspoon red pepper flakes
Press (optional) tofu bricks for 15 minutes.
Cube tofu into bit sized pieces.
Toss tofu pieces with EVOO, salt, and pepper
Large non-stick skillet
Large sauce pan 3/4 filled with water
Toast pine nuts for 4 minutes in skillet on low heat.
Transfer to prep bowl and let cool.
Combine in food processor broccoli, basil, oil, lemon juice, yeast, garlic, salt, and flakes.
Blend all to a smooth paste.
Add pine nuts, and 2-3 tablespoons of water and blend to a smooth sauce.
In skillet, over medium heat, cook tofu until golden brown.
Set aside when finished.
Cook pasta in sauce pan following package instructions.
Drain with colander.
Return to pan.
Add desired amount of dressing to pasta and toss.
Add pesto to tofu in skillet and mix.
Distribute pasta between plates.
Top each plate with tofu/pesto mix.
Trader Joe's Grower's Reserve Zinfandel, Paso Robles, 2015, Organic
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