This recipe is enough for 4 small serves.  You can double or triple it if needed.  It’s great served at BBQ’s or with grilled chicken too.

 

 

June 1, 2019
  • 10m
  • 15m
  • 25m

Ingredients

  • 1 pkg spiral pasta (gluten-free works well)
  • 1 pkg cherry tomato
  • 1/4 c pesto
  • 50 g baby spinach
  • 2 c organic tofu
  • 2 tbsp. olive oil
  • 1/4 c pine nuts
  • 1/4 c walnuts
  • 1/4 c parmesan cheese

Instructions

  1. Cook pasta as per packet instructions, strain, and set aside.
  2. In a frying pan over medium heat, dry roast pine nuts until lightly browned, stirring constantly then set aside to cool.
  3. Heat olive oil in the same frying pan and cook diced tofu until lightly golden brown, set aside to cool.
  4. Slice cherry tomatoes in half.
  5. Mix all ingredients together in a bowl along with pesto and shaved parmesan cheese.
  6. Best served within 12 hours.

Nutrition

  • 4