Pesto and Noodles


Number of Servings: 
Dish Type: 
Difficulty Level: 
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Recipe Rating: 
  • 1 pkg Nasoya Japanese Noodles
  • 1/3 cup Nasoya Silken Tofu
  • 1 cup chopped or whole sun-dried tomatoes packed in oil
  • ½ cup pine nuts
  • 1/3 cup packed fresh basil
  • ½ tsp salt
Preparation Method: 

Cook pasta according to package directions. Rinse, drain and set aside. Strain the sun-dried tomatoes, separating the tomatoes from the oil (reserving both). If necessary, add olive oil to the liquid to make ¼ cup of oil. If using whole tomatoes, cut them into bite-sized pieces. Put the pine nuts, basil and salt into a food processor, and blend until combined. Add the reserved oil from the sun-dried tomatoes, and continue blending until the mixture forms a paste. Add the silken tofu and blend until combined. Toss the cooked pasta with the pesto sauce in a large bowl, and then gently stir in the reserved sun-dried tomatoes. Serve warm or chilled.

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