Orecchiette with Pesto & Ricotta

Orecchiette with Pesto & Ricotta

What better way to enjoy the taste of Summer than with lots of fresh Basil in this delicious Pesto. This is a great recipe to throw together for a light and satsifying lunch or dinner. Both the Pesto and Ricotta can be made ahead of time so all you have to do to enjoy is cook up some pasta.

Serves 4

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Ingredients

16 oz of Orecchiette Pasta

2/3 - 3/4 cup Pesto

4 oz Vegan Ricotta

Salt & Pepper ot taste

Fresh Pesto

2 cups Basil Leaves

1/3 cup Pine Nuts lightly toasted

1/2 cup grated Parmesan

2 cloves of Garlic

2 Tbsp of Lemon Juice

1/4 -1/3 cup Olive Oil

Salt & Pepper to taste

Vegan Ricotta

14 oz Extra Firm Tofu well drained

2 cloves of Garlic finely minced

1 Tbsp of Miso Paste

1 Tbsp of Tahini

2 Tbsp of Nutrtional Yeast

2 Tbsp of Lemon Juice

Salt & Pepper to taste

Directions

1. Make the Pesto by combining all the ingredients except the oil in a food processor. Pulse the ingredients untl well minced. With the processor running, slowly add in the Oil satrting with 1/4 cup until the mixture is loose but has a paste like consistency. Set aside

2. To make the Ricotta: Let the block of Tofu sit and after about 20 -30 minutes pour off any liquid. Using a fork gently mash the Tofu until it resembles the texture of Ricotta. Add in the Minced Garlic, Miso Paste, Tahini, Lemon Juice, Nutritional Yeast, Salt & Pepper and mix well. Refrigerate covered until ready to use

3. Cook the Pasta according to the package directions. Drain and toss with the desired amount of Pesto. You can choose to mix the Ricotta through the Pasta or serve a few dollops on top.