List of Ingredients
2 pound rotelle (spiral pasta)
2 cup chick peas, drained
1 lb tofu
1 cup chopped black olives
2 cup chopped fresh tomatoes
1 cup chopped roasted red peppers (from a jar or can)
3/4 cup Gorgonzola cheese, crumbled
12 cloves garlic, peeled
20 large fresh basil leaves
3/4 cup freshly grated Parmigiano-Reggiano cheese, or Pecorino cheese
2/3 cup pine nuts or walnuts
2 sprigs fresh parsley
1/2 teaspoon salt
1/2 cup extra-virgin olive oil
Make pesto (dressing) in blender.
Cook rotelle in rapidly boiling water until al dente.
Drain, rinse with cold water to stop cooking, drain well again, and cool.
Add chick peas, tofu, black olives, tomatoes, Gorgonzola cheese and roasted red peppers to cooled pasta.
Toss with pesto dressing.