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: ***