Red lentil pasta with rocket pesto and tofu

Ingredients

For 1 serving

• Red lentil pasta70 g
• Tofu100 g
• Arugula50 g
• Almonds8 g
• Garlic0.5 clove
• Lemon juice1 teaspoon
• Cherry tomatoes100 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: nuts, soy,

Method

1. Bring a pot of water to the boil for the pasta. Meanwhile drain the tofu, pat it dry and cut it into cubes of about 1 cm; wash the rocket and cherry tomatoes and halve the tomatoes.
2. Heat a non-stick frying pan over medium-high heat and fry the tofu for 5–6 minutes, turning, until golden on all sides; season with salt.
3. When the water boils, salt it and cook the red lentil pasta for the time on the packet, tasting it: it overcooks easily, so drain it as soon as it is al dente. Keep back a ladle of cooking water.
4. Meanwhile blend the rocket, almonds, garlic, lemon juice, oil and salt with a couple of tablespoons of the cooking water until the pesto is creamy.
5. Drain the pasta and toss it with the pesto off the heat (heat would darken it), then add the tofu and cherry tomatoes.