Green Tofu Pesto Pasta

Yield: 4 Servings

Recipe and Photos by Happy Broccoli

Go green in the most delicious way with this vibrant Tofu Pesto Pasta! Made with fresh basil, creamy Hodo tofu, and tender greens, this plant-powered dish is packed with flavor and protein. Perfect for a quick weeknight dinner or a festive St. Patrick’s Day meal!

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Ingredients

Tofu Pesto

• 10-oz Hodo Organic Extra Firm Tofu

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• 2 cups packed fresh basil

• 1/3 cup nutritional yeast

• 1/3 cup walnuts

• 2 tbsp lemon juice

• 1 tsp salt

• 2 tbsp olive oil

For Serving

• 16-oz spinach fettucine

• t tbsp olive oil

• 1 bunch fresh asparagus, chopped into 1/2” pieces

• 1/2 tsp salt

• 1/2 cup frozen peas

• 2-4 tbsp tofu pesto

Instructions

1. Add all tofu pesto ingredients to a high speed blender or food processor.

2. Blend until smooth. Remove from blender or food processor and place in a storage safe jar.

3. Meanwhile, put a large pot of water on to boil.

4. Once water is at a boil, add spinach fettuccine and cook according to the package. Reserve ½ cup of pasta water.

5. Heat a separate pan at medium. Once warm, add olive oil, chopped asparagus, and salt. Let cook for 3-4 minutes, stirring occasionally.

6. Add peas, cooked pasta, and ¼ cup pasta water. Stir together to combine, until pasta is fully coated in tofu pesto sauce. (If pasta and sauce is too thick, add a little more pasta water in slow increments)

7. Distribute evenly to 4 dishes and enjoy warm! Store remaining pesto in the fridge for up to 2 weeks.