Spaghetti with tofu and rocket pesto

Name: Spaghetti with tofu and rocket pesto
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 2 TABLESPOONS (20 g) Pine nuts; 100 g Rocket; 1 Garlic clove; 160 g Tofu; 200 g Spaghetti; 7-10 Tbsp Salt; 60 ml Olive oil; 20 g grated parmesan cheese; 7-10 Tbsp freshly ground white pepper; 7-10 Tbsp Cayenne pepper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

2 TABLESPOONS (20 g) Pine nuts
100 g Rocket
1 Garlic clove
160 g Tofu
200 g Spaghetti
7-10 Tbsp Salt
60 ml Olive oil
20 g grated parmesan cheese
7-10 Tbsp freshly ground white pepper
7-10 Tbsp Cayenne pepper

Directions

1
Roast the pine nuts in a pan without fat until golden brown. Remove from the pan and allow to cool. Clean and wash the rocket and drain well in a sieve. Peel garlic and dice coarsely.
2
Cut the tofu into cubes. Cook spaghetti in plenty of boiling salted water for 8-9 minutes until al dente. In the meantime, puree pine nuts, 50 ml olive oil and Parmesan cheese with a blender. Put some rocket leaves aside for garnishing.
3
Add remaining rocket and 75 ml water and mash briefly. Season with salt, pepper and cayenne pepper. Heat the remaining oil in a frying pan and fry the tofu cubes in it until golden brown while turning. Season with cayenne pepper.
4
Drain spaghetti, quench briefly, mix with pesto. Sprinkle with tofu on two plates and garnish with the remaining rocket. Serve sprinkled with roasted pine nuts as desired.