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Smoked Tofoo and Walnut Pesto Pasta Salad

  • Serves: 2 people
  • Prep: 15 mins
  • Cooking: 10 mins
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Ingredients

  1. 1 pack Smoked Tofoo
  2. 150g green beans
  3. 200g dried fusilli pasta
  4. 50g walnuts
  5. 35g vegan parmesan
  6. 1 clove garlic
  7. Large handful fresh basil leaves
  8. 1 lemon
  9. Olive oil
  10. 150g cherry tomatoes
  11. 100g black olives

Get started

  1. Fill a pan with water and bring to the boil.
  2. Cut the green beans in half and blanch in the boiling water for about 2 minutes.
  3. Remove from the pan with a slotted spoon, keeping the water in the pan for the pasta.
  4. Cook the pasta according to the pack instructions then drain and rinse with cold water.
  5. 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.
  6. Blitz until blended together adding more oil if needed to loosen up the pesto. Season to taste with salt.
  7. Cut the Tofoo into slabs or cubes then add to a hot frying pan with some olive oil.
  8. Pan fry until golden and season with salt and pepper.
  9. Chop the tomatoes and olives in half then add to a large bowl with the green beans, cooked Tofoo, pesto and pasta.
  10. Mix well then serve.
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