There is nothing Irish about this pasta but in the spirit of tomorrow it’s GREEN! I originally made the filling to stuff into filo dough but decided to go with weeknight pasta meal instead.
2 large bunches spinach leaves
4 tbsp. fresh dill
3 tbsp. fresh mint
2 lemons, juiced
8 oz. whole wheat pasta (I used fusili)
¼ cup cashew pieces
2 cloves garlic
1 tsp. salt
½ cup vegetable broth
½ pound tofu, firm
1 tsp. dried basil
In a food processor/blender combine the cashews, lemon juice, 2 tbsp. oil, and garlic. Pulse a few times until a paste forms. Add the tofu, 2 tbsp. mint, 2 tbsp. dill and basil to the processor. Blend together and set aside.
In a sauce pan heat ¼ cup broth over medium-high heat. In a food processor or by hand, finely chop the onion and spinach leaves. Add the onion to the broth pan along with 1tsp. salt. Cook for 10-15 minutes until onions are cooked thoroughly and reduced.
While the onions are cooking, bring a pot of salted water to a boil. Add the pasta and cook until al dente.
Add the chopped spinach and remaining broth to the onion mixture and cook an additional 5 minutes, stirring often. Add the reserved tofu mixture and remaining mint and dill. If the mixture becomes too thick, add a bit of pasta water to thin it out. Add the cooked pasta and stir to combine. Garnish with chopped parsley.
Have a Happy St. Patty’s Day!