We all want to eat healthy food (at least most of the time!), and, if you are anything like me, there’s not a lot of time or energy left at the end of a busy day to invent and prepare new, tasty meals. That’s why I try to keep a few things on hand that make dinner prep easy and give me time to relax and enjoy good food even after a long day at work.
Pasta (one of the staples I always have in my pantry) paired with homemade pesto (this is something I make on weekends and then keep refrigerated or frozen for use later) has always been one of my favorite go-to, quick dinners.
This version, which includes some tofu (handily disguised so any tofu rejecters in your house won’t even know it’s there) for extra protein and flavor, is particularly delicious.
For this dish I used Parsley Pesto (which I made by combining one bunch fresh parsley, stems removed, 3/4 cup toasted hazelnuts, three cloves of garlic, a generous pinch of salt, and 1/2 cup extra virgin olive oil in the food processor) and 12 ounces of medium firm, organic tofu (I like the local, Ota brand).
After whirring the pesto and tofu together in the food processor I simply tossed about a cup of the mixture in a big bowl with some al dente pasta.
The result was fresh-tasting and also hearty. It’s a new favorite in our house!