Artichoke Pesto Pasta

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Artichoke Pesto Pasta

 

8 ounces pasta (we used tri-color spirals)

1/2 medium onion chopped

1/2 cup chopped parsley

1/4 cup chopped walnuts or pine nuts

2 cloves garlic, chopped

1 tablespoon olive oil

1/4 lb. extra firm tofu, sliced into thin strips or mashed

1 can artichoke hearts, drained

1 can black olives or 1/2 cup Kalamata olives

1 lemon

fresh basil to taste

red pepper flakes

nutritional yeast (we used lots, but you don't have to)

 

Cook the pasta until tender.

Drain and rinse, then set aside.

In a large skillet, fry the tofu, onion, and garlic in oil on medium heat for

about 5 minutes.

In a serving bowl, mix chopped parsley, chopped basil, walnuts or pine nuts,

artichokes hearts, and olives with the cooked pasta.

Cut lemon in half and squeeze juice over pasta and mix.

Sprinkle nutritional yeast and red pepper flakes to taste.

Stir in tofu, onion, and garlic before serving.