first, make the pesto:
Spinach Pesto
(makes 1 cup)
Ingredients:
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
Directions:
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.
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