Pesto Shirataki with Cherry Tomatoes and Green Beans
2 (8 ounce) packages House Foods Tofu Shirataki (macaroni shape)
2 cups fresh basil leaves
2 tablespoons toasted pine nuts
1 large clove garlic, peeled
1/4 cup extra virgin olive oil
1/4 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper
1 cup halved cherry tomatoes
1 cup steamed green beans, cut into 1-inch pieces
In the sink, rinse Tofu Shirataki well under water. Drain and pat well using paper towels. Add to a saucepan and cover with cold water. Bring to a boil and cook for 2-3 minutes; drain well.
Combine the basil, pine nuts, garlic, and oil in a mortar and pestle or food processor and blend until a paste forms. Add the Parmesan cheese, salt, and pepper and pulse until smooth. Toss pesto, cherry tomatoes, and green beans with the cooked noodles.
*Recipe and image courtesy of Debi Mazar & Gabriele Corcos, stars of Cooking Channel’s show Extra Virgin.*