Aimee's Pesto Pasta

 

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.