Bow Ties With Soy Parmesan, Spinach, Basil And Walnut Pesto You can spread this pesto sauce on grilled or toasted bread to create a flavorful bruschetta, or smear it on croutons to zip up any salad. This also mixes well with tomato sauce to give it an unusual pesto flair. For an excellent pasta primavera, sauté your favorite seasonal vegetables and add the pasta to the vegetables. Add a couple of tablespoons of vegetable stock to the dish before mixing in the pesto just before serving. Makes 4 servings.
	Ingredients: 1 tablespoon sea salt, plus additional for seasoning 1/2 cup tightly packed basil leaves Juice of 1/2 lemon 2 tablespoons olive oil 1/2 teaspoon minced garlic 8 ounces bow-tie pasta 2 tablespoons soy Parmesan 1/4 cup walnut pieces, lightly toasted in a 350°F oven for 5 minutes 2 tablespoons silken tofu Freshly ground black pepper 1/4 cup tightly packed spinach leaves Basil leaves, for garnish
	Instructions: 1. In a medium stockpot, bring to a boil 4 quarts of water, 1 tablespoon of the salt and 1 tablespoon of the olive oil. Add the pasta and cook until al dente, 7 to 8 minutes. Drain. 2. Meanwhile, in a food processor, puree together the remaining 1 tablespoon olive oil plus all the remaining ingredients, except the salt and pepper, until smooth. Add salt and pepper to taste. Add a few tablespoons of water to the food processor if you are having trouble getting the blade to puree at the beginning. Pulse on and off to get the pesto started. 3. In a mixing bowl, toss the hot pasta with the pesto and serve in bowls. Garnish with fresh basil leaves.

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