Delicious Pesto and Tomato Pasta
6 cups (1-1/2 L) water
1 1/4 cup (90g) dry Cavatappi pasta (regular or tri-colour)
1 1/4 cup (90g) dry Penne Rigatoni pasta
29 fl oz (796mL) can stew tomatoes, chopped
4 carrots, peeled, and sliced diagonally
1 zucchini, julienned, or matchstick style
1 cup (170g) vegan burger-style crumbles
1 cup fresh steamed asparagus
1/2 cup vegan feta cheese (tomato basil if you can find it)
1 cup fresh basil
1 1/2 cups fresh oregano
2 cups pine nuts
3/4 lemon juice
1/2 olive oil
Pasta:[br] Heat water in medium pot until boiling. Add pasta which will take longer first, and when there is the time indicated for the second pasta left with the first combine them in the pot, and cook until al dente.
Pesto:[br] In blender combine the basil, oregano, lemon juice, olive oil, and pine nuts. Blend until a smooth consistency.
Sauce:[br] In large heavy-bottomed pan add the tomatoes, with juice, the carrots, zucchini, and burger-style crumbles. Keep on medium heat, simmering, until the tomato juice begins to thicken. While sauce is simmering steam the asparagus, until just underdone(should still be a bit crunchy, but not raw). Remove asparagus from heat, drain water, and chop into 1-inch pieces. Add to tomato mixture. Stir, and mix thoroughly. Cook until carrots are tender.
Putting it together:[br] Serve the cooked pasta into bowls and top with pesto on each serving. Stir to mix pasta with pesto. Top with a few hearty spoonfuls of the tomato mixture. Serve hot, topped with crumbled vegan feta cheese, and fresh, finely chopped chives. Eat immediately (or you may not get any!).