Orecchiette with Pesto and Ricotta
Ingredients
- 16 oz Orecchiette Pasta
- 2/3 - 3/4 cup Pesto
- 4 oz Kite Hill Foods Vegan Ricotta
- Salt & Pepper to 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 Nutritional Yeast
- 2 Tbsp of Lemon Juice
- Salt & Pepper to taste
Preparation
Make the Pesto by combining all the ingredients except the oil in a food processor. Pulse the ingredients until well minced. With the processor running, slowly add in the Oil starting with 1/4 cup until the mixture is loose but has a paste like consistency. Set aside.
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.
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.
