Pesto is a classic Italian sauce that originated in Genoa, the capital city of Liguria, Italy. It traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, hard cheese, such as Parmesan or Pecorino Sardo, all blended with olive oil.
This pesto sauce breaks from tradition and instead uses walnuts and cilantro to create pesto di noci, or walnut sauce, to make this Gemelli Pasta with Pesto di Noci and Crispy Lemon Tofu.
Banza pasta is my favorite gluten-free pasta for Italian dishes. It is made from chickpeas, which are sustainable plants full of protein and fiber.
I like chickpea pasta because, compared to wheat-based pasta, it has slightly fewer calories, double the fiber, double the protein, and is naturally gluten-free. It also has higher levels of iron and potassium.
Compared to other gluten-free pasta, chickpea pasta is less gummy and more sturdy, making it perfect for Italian food.
I adapted this recipe from a recipe from Purple Carrot, my favorite vegan meal delivery box. Grab a box and make eating plant based a whole heck of a lot easier.
7 oz. organic, non-GMO tofu
4 oz. can roasted red peppers, drained and diced
1/4 cup Castlevetrano olives, sliced
1 lemon, halved
2 garlic cloves, peeled and minced
Small handful cilantro
1/2 cup walnuts
2 tablespoons vegan parmesan cheese
4 tablespoons olive oil, divided
1 box Banza gemelli pasta