Pesto Pasta with Tofu Cutlets

This recipe is so easy it almost doesn't even need a recipe. But here's how I did it:

Pasta:
Cook spaghetti according to package directions.
You can find the recipe for my walnut pesto here or use your favorite pre-made pesto. Mix 1/3 cup of pesto to your pasta and top with parmesan cheese (optional).

Tofu Cutlets
Vegan Version: press slices of extra firm tofu into bread crumbs and fry on each side until browned.

Vegetarian version: dip each slice into a bowl of beaten eggs, then dip into bread crumbs. Fry until browned on each side or bake at 375 until browned, turning once.

Serve with your favorite vegetables!

Artichoke Ravioli with Walnut Pesto

Not everything I make is 100% from scratch (I am a mom to three, afterall). So yesterday I pulled some artichoke ravioli out of the freezer and mixed up some pesto for a super quick family dinner.

Walnut Pesto Sauce

2 cups fresh basil,packed

1/2 cup olive oil

1/3 cup walnuts

3 cloves of garlic, minced

salt and pepper, to taste

Mix up everthing in your food processor. Cook pasta according to directions and drain. Mix in several tbsp. of pesto and top with kalamata olives and parmesan cheese (optional). Serve with a BIG green salad!