Spinach Pesto Fettuccini
By Mary McDougall
This dish makes great use of all the fresh basil, spinach and cherry tomatoes available during the Summer months. It is quick to prepare and may be served at room temperature or chilled.
Serves: 6
Prep Time: 15 min
Cook Time: 10 min
Ingredients
14 Ounces
Dried spinach fettuccine
2-6 Ounce Bags
Triple washed baby spinach
1 Cup
Packed basil, coarsely chopped
2 Cloves
Garlic, chopped
12.3 Ounce Package
Silken tofu
1/4 Cup
Water
1/4 Tsp
Salt
Freshly ground black pepper to taste
1 1/2 Cups
Cherry tomatoes, halved
Directions
1
Bring a large pot of water to a boil. Drop in the pasta and stir well to separate strands. Cook until pasta is just barely tender, then add the spinach and cook until wilted, about 1 minute. Remove from heat and drain.
2
Meanwhile, place the basil and garlic in a food processor and process briefly. Add the tofu, water and salt. Process until very smooth, stopping several times to scrape off the sides of the processor bowl. Add pepper to taste. Set aside.
3
Place the pasta and spinach in a serving bowl. Pour tofu mixture over the pasta and toss well to mix. Add the cherry tomatoes and mix again.
Hint: The tofu mixture may be prepared ahead and reserved until the pasta is cooked. Refrigerate if holding for longer than 1 hour. To spice up this dish add a few drops of hot pepper sauce to the tofu mixture while blending.
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