16 oz. pasta, cooked according to package directions
7 oz. baked tofu, cubed small
2 cups basil leaves, packed
1/2 cup shredded parmesan cheese (vegan is great!)
1/2 cup olive oil
1/3 cup pine nuts
2 cloves garlic
1/2 lemon, juiced
salt & pepper to taste
Optional: 15 oz can cannelini beans, 1/2 cup water, 1/4 cup olive oil
1. In food processor, place basil, cheese, 1/2 cup olive oil, pine nuts, garlic, & lemon juice. Process until smooth. Toss with pasta & tofu.
2. For a creamier / heartier dish, puree beans, water, & 1/4 cup olive oil until smooth, and stir into pasta mixture.
