My (Current) Fave Pesto Pasta
I know I'm not the only one who's over done it on pesto pasta at some point in their lives and needed to take a pause. I've been pesto-avoidant for the past five-or-so years, but now I'm back with a combination that's been on heavy rotation. I think it was born out of wanting to use up a bag of rocket – I can't quite recall. But I know it hits all the right notes; saltiness from the pesto and cheese, pepperiness from the rocket, sweetness from the peas and a creamy cheese-like texture from the tofu. If the tofu looks out of place, know it's not really serving TOFU here, rather an appropriate complimentary creamy texture.
The quantities are merely a guide here, so scale them up or down based on how much you like each ingredient.
For the direction-requiring cooks though – for a 2-3 serving size of pasta, I'd use a handful of peas, 2 handfuls of rocket, a handful of dairy-free parmesan and around 200g of tofu. But you do you!
INGREDIENTS
- GF pasta of choice (spirals hold the sauce well)
- salt, for the pasta cooking water
- frozen peas
- baby rocket
- dairy-free parmesan or feta (optional)
- firm tofu, squeezed dry & chopped into small cubes
Basil Pesto
- 1 bunch basil, leaves and soft stalks only
- 75g (1/2 cup) raw cashews (optional)
- 125ml (1/2 cup) extra-virgin olive oil
- 1 garlic clove, peeled (for lowFODMAP: sub 2 tbsp of the olive oil for garlic-infused olive oil)
- 1 tbsp nutritional yeast
- 2 tbsp dairy-free parmesan (optional, but recommended)
- salt & pepper, to season (go generous on the salt)
METHOD
- Blitz up the Basil Pesto ingredients, all together in either a blender, food processor or with a stick blender. If using a food processor, chop the basil and cashews first. Store the finished Basil Pesto in the fridge. This is enough Basil Pesto to make a quantity which serves 6 – although any leftovers will keep well in the fridge for about a week.
- Cook the desired amount of GF pasta according to packet instructions in salted boiling water until al dente. In the last couple of minutes, add some frozen peas to the water to cook in the remaining time.
- Meanwhile assemble your rocket, cheese (if using – although highly recommended if your Basil Pesto does not contain any dairy-free parmesan) and tofu cubes. You can add the tofu cubes to the pasta 'raw' OR lightly toss them in a drizzle of light-flavoured vegetable oil and cook in an air fryer (or similar appliance) for around 4 minutes on 160C/320F – or until they have the slightest yellow hue to them (but not a tough exterior).
- Drain the pasta once al dente LEAVING A TBSP OR SO OF COOKING WATER IN THE POT. Add enough Basil Pesto to generously coat the pasta in greenish gloop (you always need more pesto than you think you will). Add as many handfuls of rocket and dairy-free parmesan (if using feta, I find that works best sprinkled on top) as you feel is necessary, along with the cubed tofu. Toss everything to coat and bon appetit! This dish also reheats well over the next couple of days.