Pesto di Noci
with Gemelli & Crispy Lemon Tofu
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- 7.5 oz Nasoya® Organic Extra Firm Tofu
- 4 oz roasted red peppers
- ¼ cup Castelvetrano olives
- 1 lemon
- 2 garlic cloves
- 1 oz fresh cilantro
- ½ cup walnuts
- 1 tbsp vegan parmesan
- 1 box Banza gemelli
- 2 tbsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
Place a large pot of salted water on to boil for the pasta. Drain half of the tofu, pat dry with a paper towel, and cut into 1 inch cubes. Drain the roasted red peppers and thinly slice. Halve the Castelvetrano olives, checking for pits. Halve the lemon. Peel the garlic.
Add just half the lemon juice, garlic, cilantro leaves and stems, walnuts, parmesan, 1 tbsp olive oil, and 2 tbsp water to a food processor. Pulse the cilantro walnut pesto until mostly smooth with some texture, about 10 pulses. Season with ¾ tsp salt.
Add the gemelli to the boiling water, stir, and cook until al dente, about 4 to 6 minutes. Drain the gemelli into a colander. You’ll use this pot again.
Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Once hot, add the cubed tofu and cook until crispy on most sides, about 3 to 5 minutes. Add the remaining lemon juice ans sprinkle with salt.
Return the large pot to medium heat and add the sliced roasted red peppers, halved olives, cilantro walnut pesto, cooked gemelli, and crispy tofu. Gently toss the pasta, taste, and season with salt and pepper.
Divide the pesto di noci with gemelli and crispy lemon tofu between large plates. Mangia!