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Spaghetti with pesto of walnuts and tofu


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For 4 people
400 g of wholemeal spaghetti bio
150 g organic natural tofu
50 g of parmesan cheese vegan
leaves of a small bunch of basil
50 g walnuts bio
3/4 of a cup of extra virgin olive oil


Boil water for pasta.
Meanwhile, wash the basil leaves and dry them.
Open the nuts and put them in a food processor along with the basil leaves, chopped, oil natural tofu and peeled garlic.
Run the bot until a sauce.
Discover and add salt to taste.
Season the pasta and serve hot.

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