Green farfalle pasta
Farfalle al verde
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For 4 people: 350 grams of butterfly pasta – 3 cloves garlic – 50 g walnuts – 50 grams of tofu-sage – Basil – soy milk – olive oil – salt and pepper
Peel the garlic and rinse quickly, thoroughly clean the sage and basil; the amount for these two ingredients are variable, but their presence should give a flavor to the sauce for pasta. In a blender, reduce to dust the walnuts, then add the garlic, sage and basil, mix everything together. Torn with hands on tofu and blend it with the other ingredients by operating the blender. At this point, to make creamy dressing, add a couple of tablespoons of olive oil and a couple of soy milk; season with salt and pepper, stir well and let stand.
Aside from have prepared pasta, drain quickly and add the walnut mixture, basil and sage and serve piping hot.
