DELIVERED FEB 07 -11
Bring a large pot of salted water up to a boil.
Before you put in your pasta quickly add in your whole rapini to the boiling water and blanch (soak) it in the pot for ~ 3 minutes. This steps just helps with the flavour of the rapini. Remove and set aside on a towel to be cut and added in later.
Once your water is back up to boiling add in your pasta and let cook for ~ 10 minutes. When you try it there should be no/ very slight crunch Just before your pasta finishes quickly add in your peas too cook for just 2 minutes so they really plump up. Strain and set aside.
***Before straining set aside 1/4 cup of pasta water***
Remove your veggies and cut as shown below.
Bring a large sauce pan + a pinch of oil up to medium high heat. Once hot add in your shallot and let cook for ~ 5 minutes. Next add in your cut blanched rapini & cook for another 5 minutes. The next step is to add in your pesto + your 1/4 cup of pasta water (if you forgot just 1 tbsp of regular water works) mix in quickly, let cook for 1 minutes, then add in your peas + pasta and keep cooking until all the sauce has began to stick to the noodles ~ 3 minutes.
Build your pasta. Your pasta mix on the bottom the topped with your crumbled tofu feta & a hefty drizzle of olive oil & a pinch of salt & pepper. ENJOY!!
ingredients: fusilli, peas, shallot, rapini, tofu
pesto: basil, olive oil, garlic, lemon juice, nutritional yeast, salt, pepper, hemp hearts
tofu feta marinade: apple cider vinegar, oregano, water, salt