Penne with Pesto and Vegetables

Toast the pine nuts in a large skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and lightly golden; transfer to a plate and set aside.

Return the skillet to medium-high heat and add 1 tablespoon of extra-virgin olive oil. Add the red potato chunks and cook uncovered for 8-10 minutes, stirring occasionally, until the potatoes are nearly tender and beginning to brown.

Add the trimmed green beans to the skillet with the potatoes and continue cooking for 4-5 minutes until the green beans are tender-crisp.

Bring a large pot of salted water to a boil and add the penne. Cook according to the package directions until al dente, then drain well.

While the pasta cooks, prepare the pesto by combining the fresh basil leaves, crushed garlic clove, toasted pine nuts, low-fat firm silken tofu, a pinch of red pepper flakes, and ¼ teaspoon of salt in a food processor or blender. Pulse until the mixture reaches a smooth, creamy consistency.

Transfer the cooked penne to the skillet with the vegetables. Add the prepared pesto and toss everything together gently but thoroughly, ensuring the pesto coats all the pasta and vegetables evenly.

Taste and adjust the seasoning with additional salt if needed. Divide among four bowls and serve immediately.