Leek and Lemon Pasta

Lemony Leeky Pesto Pasta

Adapted from Happy Healthy Life

Serves 10 +

12 oz. whole wheat penne pasta, cooked until al dente

1/2 cup orange juice
1/2 cup lemon juice
1/2 tsp sea salt
1/2 tsp black pepper
3 garlic cloves
1 cup fresh basil leaves
1 3/4 cups sliced leeks (about 2 small leeks)
12 oz tofu
3 Tbsp mirin

1 1/2 cups frozen peas
Other green veggies like broccoli, asparagus, or green beans
1 tsp Italian seasoning
Pepper, to taste

Blend together the orange juice through mirin until smooth. Set aside.
Sauté the peas, veggies, and seasoning in a bit of water until tender, about 5 minutes.

Plate the pasta, top with the pesto sauce, and surround with veggies. Good hot or cold.

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