Monday, March 19, 2012

Red Pepper Pesto Penne

      * Serves 4-6

3 cloves garlic
1/3 C pine nuts
1/3 C grated Parmesan cheese
2 red peppers, chopped
1 C basil leaves
1/4 tsp salt
1/4 tsp pepper
1/3 C extra virgin olive oil
1 lb. penne pasta
1/2 C heavy cream 
16 oz. package of Tofu, cut into desired size pieces (optional)

Place garlic and pine nuts in a food processor. Pulse until finely chopped. Add Parmesan, red pepper, basil leaves, oil, salt and pepper. Pulse until well combined. Transfer to a medium saucepan and whisk in heavy cream on medium heat. Add Tofu and let sauce simmer while cooking the pasta.

Cook pasta according to package directions. Drain and return to the pot. Add the Pesto sauce to the pasta and stir to combine.

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