ginger cilantro pesto noodles with tofu

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xpost with elf

 

This might go well with whitewave's baked " asian " tofu.

 

We are seeing more tofu at the supermarket now. it's no longer a specialty store

item.

 

 

 

* Exported from MasterCook *

 

Ginger-Cilantro Pesto Noodles

 

Recipe By :PASTA DINNERS 1,2,3 by Virginia Willis.

Serving Size : 6 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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1 pound spaghetti

3 cups tightly packed cilantro leaves

3 garlic cloves

2 tablespoons chopped peeled fresh ginger

1/4 cup chopped tofu

1/3 cup vegetable oil

Soy sauce or tamari to taste

Freshly cracked black pepper to taste

 

Cook the pasta according to package instruction. While the pasta is cooking, in

a food processor or blender combine the cilantro, garlic, ginger, tofu and oil.

Process to combine. Drain the pasta, pour the pesto over the hot pasta, and toss

to coat. Season with soy sauce or tamari and pepper.

 

Source:

" http://jas.family.go.com/Family/cookbook.app?page=Recipe & bookID=10006 & chapterID\

=10078 "

Copyright:

" 1996 by Crown Publishers "

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Per Serving (excluding unknown items): 439 Calories; 14g Fat (29.2% calories

from fat); 14g Protein; 65g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

37mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 1/2

Fat; 0 Other Carbohydrates.

 

NOTES : This is an Asian-flavored pesto, packed with cilantro for a

knock-your-socks-off flavor. The pesto will keep covered for up to two weeks in

the refrigerator.

 

Nutr. Assoc. : 0 383 0 0 5290 0 0 0

 

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