Spinach Walnut Pesto With Smoked Tofu & Whole Wheat Rotini

Serves 2

Ingredients
3 cups fresh spinach
3 cloves garlic
1/2 teaspoon salt
1 cup firmly packed fresh parsley leaves
1/3 cup walnut pieces
1 tbsp freeze dried basil
2 tbsp ground flax seed
1/3 cup extra-virgin olive oil or walnut oil
8 oz whole wheat rotini 1 block of smoked tofu (about 8 oz)

Directions

1. Cook the rotini according to package directions.
2. Meanwhile, steam the spinach over boiling water for 1 minute, or wilt it in a covered bowl in the microwave for about 3 minutes.
3. Mince the garlic with the salt in a food processor.
4. Squeeze any moisture from the spinach and add to the food processor along with the parsley, basil, flax seeds and walnuts.
5. Puree until smooth. Add the olive oil gradually and process to a smooth paste.
6. Cut up smoked tofu into squares or small strips.
7. In the pot that you cooked the pasta in, add the pesto and the tofu. Heat over low until tofu is hot.