Bow Ties With Soy Parmesan, Spinach, Basil And Walnut Pesto

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Bow Ties With Soy Parmesan, Spinach, Basil And Walnut Pesto

 

1 tablespoon sea salt, plus additional for seasoning

1/2 cup tightly packed basil leaves

juice of 1/2 lemon

2 tablespoons olive oil

1/2 teaspoon minced garlic

8 ounces bow-tie pasta

2 tablespoons soy Parmesan

1/4 cup walnut pieces, lightly toasted in a 350°F oven for 5 minutes

2 tablespoons silken tofu

freshly ground black pepper

1/4 cup tightly packed spinach leaves

basil leaves, for garnish

 

In a medium stockpot, bring to a boil 4 quarts of water, 1 tablespoon of the

salt and 1 tablespoon of the olive oil. Add the pasta and cook until al dente, 7

to 8 minutes. Drain.

Meanwhile, in a food processor, puree together the remaining 1 tablespoon olive

oil plus all the remaining ingredients, except the salt and pepper, until

smooth. Add salt and pepper to taste. Add a few tablespoons of water to the food

processor if you are having trouble getting the blade to puree at the beginning.

Pulse on and off to get the pesto started.

In a mixing bowl, toss the hot pasta with the pesto and serve in bowls. Garnish

with fresh basil leaves.

Makes 4 servings.

 

 

 

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