Samstag, 16. April 2011

Tubetini with wild garlic pesto and roasted tofu

A nice Italian evening with good wine and romantic music...

Only nobody thought about the bad breath after wild garlic.
So no kissing but only wine - that's fine with me too sweetheart. ;-)
The wine is really good and one of our favourites for hot summer days - it is an Italian wine made by Villa Chiòpris and it is a Sauvignon Blanc.  

Tubetini from Fattoria La Vialla
Wild garlic pesto
6 sun dried tomatoes
1 cup plain tofu
salt & pepper
olive oil

Cook the noodles according to instructions.
In a pot bring some water with 1 tblsp vinegar to a boil and add the dried tomatoes. Let it simmer for about 3 minutes. Remove tomatoes from water and mince them. Slice tofu in small cubes. Heat olive oil in a pan and roast tofu and tomatoes for about 10 minutes - or until browned. Add salt and pepper to taste.

Drain the noodles, put them back in the pot. Let them cool slightly, scoop pesto in and mix. Place noodles on a plate and top with tofu mixture.

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