Another variation of the pesto pasta from Forks Over Knives
- Pasta noodles
- 2 cups, packed fresh basil
- 1/4 cup *roasted* pine nuts
- 4 cloves garlic
- 2 tsp lemon juice
- 6 oz firm tofu
- Salt as needed
- 2 cans of cooked white (cannellini) beans
Cook pasta, drain, set aside (reserve some of the cooking water)
Blend or process the remaining ingredients except the beans. Blend until smooth. Add salt to taste.
Mix pesto with pasta and add water as needed until evenly coated.
Mix in cooked beans. Serve.