Denise Christine Fuchs
Instagram: @therainboweatery | therainboweatery.com
9 oz vegan tortellini, dried & uncooked
5 oz cherry tomatoes
0.7 oz dried tomatoes, soaked in water
3.5 oz artichokes (in oil or natural)
A handful of baby spinach ̈3.5 oz vegan feta or marinated tofu
0.5 oz pine nuts
3 cups fresh basil
Juice of a small lemon
1⁄3 cup roasted pine nuts
1 small clove garlic, chopped
1⁄4 cup olive oil
1⁄3-1⁄2 tsp salt
For the pesto, combine all ingredients except the olive oil in a food processor/blender.
Pulse until evenly chopped, then add in the olive oil and blend until well combined.
Cook tortellini according to package instructions.
Cut tomatoes, dried and fresh ones, artichokes and feta/tofu into smaller pieces.
Add spinach and sauté if you wish (but you don’t have to).
Mix tortellini, pesto, veggies and tofu in a bowl and sprinkle with roasted pine nuts.