Monday, September 27, 2010
first, make the pesto:
(makes 1 cup)
1 cup baby spinach (packed)
1/4 cup fresh herbs (chopped, I used basil)
2-3 cloves garlic
3 tablespoons olive oil
1-2 tsp lemon juice
salt and pepper to taste
1. Place everything into a food processor and blend.
put the pasta on to boil according to box directions. make enough for 2 people
then, cut up a handful of cherry tomatoes, 1/2 red onion, and 1/4 block of marinated tofu. fry in oil until the tomatoes get all watery and sauce like. then add the pesto and heat until warm. serve over the pasta.
cooked by kathryn durst at 10:20 PM