Penne with Pesto and Vegetables

[Guest guest]

Penne with Pesto and Vegetables

Source: Vegetarian Times

 

1/4 cup pine nuts

1 medium clove garlic, peeled and crushed

1 1/4 teaspoons salt

1 1/2 cups fresh basil leaves

1 pinch red pepper flakes (optional)

1/2 cup low-fat firm silken tofu (4 oz.)

1 tablespoon extra-virgin olive oil

 

12 ounces small red potatoes, cut into 3/4 " chunks (about six potatoes)

4 ounces green beans, trimmed and halved (1 cup)

12 ounces penne or other short tubular pasta (gf)

 

Bring large pot of lightly salted water to a boil for pasta. Make

pesto: In dry small skillet, toast pine nuts over medium-low heat,

stirring, until light golden and fragrant, 2 to 4 minutes. Transfer

to small bowl and let cool. Using a mortar and pestle or side of

chef's knife, mash garlic and 1 teaspoon salt until paste forms.

Transfer to food processor along with toasted pine nuts, basil and

pepper flakes and process until finely chopped. Add tofu and oil and

process until mixture is smooth. Transfer to medium bowl and season

with freshly ground pepper to taste. Set pesto aside. Place potatoes

in a steamer basket in large saucepan over 2 cups boiling water and

season with remaining 1/4 teaspoon salt. Cover and cook 4 minutes.

Add green beans to steamer basket, cover and cook until potatoes and

beans are tender, 8 to 10 minutes. Transfer vegetables to large

serving bowl; cover to keep warm. Measure 1/3 cup water remaining in

steamer and stir into pesto until well blended. Meanwhile, add penne

to boiling water; stir to prevent sticking. Cook until just tender, 8

to 10 minutes. Drain pasta, reserving a little cooking water. Add

pasta to vegetables along with pesto, adding a little reserved pasta

water if needed. Toss to coat well and serve hot.