Smoked Tofoo and Walnut Pesto Pasta Salad
- Serves: 2 people
- Prep: 15 mins
- Cooking: 10 mins
Ingredients
- 1 pack Smoked Tofoo
- 150g green beans
- 200g dried fusilli pasta
- 50g walnuts
- 35g vegan parmesan
- 1 clove garlic
- Large handful fresh basil leaves
- 1 lemon
- Olive oil
- 150g cherry tomatoes
- 100g black olives
Get started
- Fill a pan with water and bring to the boil.
- Cut the green beans in half and blanch in the boiling water for about 2 minutes.
- Remove from the pan with a slotted spoon, keeping the water in the pan for the pasta.
- Cook the pasta according to the pack instructions then drain and rinse with cold water.
- To make the pesto – put the walnuts, parmesan, garlic, basil and the zest of 1 lemon and the juice of half into a small food processor. Add a good glug of olive oil.
- Blitz until blended together adding more oil if needed to loosen up the pesto. Season to taste with salt.
- Cut the Tofoo into slabs or cubes then add to a hot frying pan with some olive oil.
- Pan fry until golden and season with salt and pepper.
- Chop the tomatoes and olives in half then add to a large bowl with the green beans, cooked Tofoo, pesto and pasta.
- Mix well then serve.
