pasta - Bow Ties with Soy Parmesan, Basil, and Walnut Pesto

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Bow Ties with Soy Parmesan, Spinach, Basil, and Walnut Pesto

 

Recipe By :Totally Dairy-Free Cooking - Louis Lanza

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon sea salt, plus additional for seasoning

2 tablespoons olive oil

8 ounces bow-tie pasta

1/4 cup walnut pieces -- lightly toasted in a 350F oven for 5

minutes

1/4 cup tightly packed spinach leaves

1/2 cup tightly packed basil leaves

juice of 1/2 lemon

2 tablespoons soy Parmesan

2 tablespoons silken tofu

freshly ground black pepper

basil leaves, for garnish

 

In a medium stockpot, bring to a boil 4 quarts of water, 1 tablespooon 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 annd serve in bowls.

Garnish with fresh basil leaves.

 

 

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Per Serving (excluding unknown items): 60 Calories; 7g Fat (100.0% calories from

fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; trace

Sodium. Exchanges: 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0