Friday, October 13, 2006

fettucine with sundried tomato pesto

I created this recipe the other night when I didn't have the ingredients for another recipe I wanted to make. I wasn't sure it was going to fly with all three kids, but sure enough, it did! Gotta love it when the kids love something new!

You can use fresh basil in place of the dried, and if you do, you will want to use about three times the amount. All I had on hand was dried, so that's what I used, and it came out fine!

This dish is also delicious cold (so reheating the leftovers is up to you)!

Fettucini with Sundried Tomato Pesto

1 lb. fettucini
8 sundried tomatoes
1/4 cup pine nuts
1 (12.3 oz) box silken tofu
6 cloves garlic
2 Tbsp. dried basil
1 1/2 tsp. salt
1/4 tsp. black pepper
1/3 cup olive oil

Cook fettucini according to package directions. Meanwhile, prepare the sauce.

Rehydrate the tomatoes in a small bowl of hot water for about ten minutes. In a small saucepan, lightly toast the pine nuts for just a couple minutes, stirring frequently. (Don't overcook.)

In a food processor, blend together the tomatoes, pine nuts, tofu, garlic, basil, salt, and pepper for several minutes. Once well blended, slowly drip the olive oil through the top holes of the food processor while blending. Continue to blend for several more minutes. Toss with cooked pasta.

RATING: ***

3 comments:

Anonymous said...

Two for two on this website. This is the second recipe that I tried and it turned out great, and most importantly, my son loved it.

I made a few changes to it. I only added two cloves of garlic since my son isn't too crazy for garlic, and this particular head of garlic seems to be very strong. Even with just two cloves there was still a burn but once I mixed it with the fettucini it was okay. I used one box of silken tofu but added unsweetened soymilk rather than olive oil since I don't have a food processor, only a Magic Bullet. It turned out more like a alphredo sauce then a pesto sauce but it was delicious. Next time I will be sure to get some broccoli and red pepper and add that to it to add some veggies.

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MellieB said...

This recipe was wonderful!! I made a couple of changes- subbed pumpkin seeds (because my son has a nut allergy) and used a can of muir glen fire rosted diced tomatoes (because that's what I had on hand). I also threw in fresh basil from our garden instead of the dried. It was so creamy and delicious! Reminiscent of creamy tomato sauces from fancy Italian restaurants! Thank you for sharing!