Whole Wheat Linguini with Walnut Spinach Pesto, Tomatoes and Red Onions

Spinach Pesto:

1/2 cup walnuts

2 cup coarsely chopped, flat leaf spinach leaves

8 large basil leaves, torn in pieces

1 clove garlic, chopped

1 Tbsp soft silken tofu

1/4 cup freshly grated Parmigiano Reggiano cheese

2 Tbsp extra-virgin olive oil

Salt and fresh ground black pepper

Ingredients

2 tsp extra-virgin olive oil

4 cloves garlic, sliced lengthwise

1 small red onion, cut in half, thinly sliced

2 med tomatoes, diced

8 oz whole wheat linguini

3/4 cups spinach pesto (recipe to follow)

Directions:
Spinach Pesto: In a food processor, whirl the nuts until finely chopped, 30 seconds. Add the spinach, basil, and garlic. Whirl until they are finely chopped, 15 seconds. Add the tofu and cheese. Pulse 3 or 4 times, just to blend. With the motor running, drizzle in the oil. Season the pesto to taste with a salt and pepper.

Heat the oil in a small skillet over medium-high heat and sauté the garlic and red onion for 2 minutes. Add tomato and cook for one more minute. Cook the pasta according to package directions. Drain it, reserving 1/2 cup, then toss it with the tomato mixture. Divide the pesto among 4 warm pasta bowls or deep plates. Add the pasta, and 2 tablespoons of the reserved pasta water to each bowl. Toss to combine, adding more of the water if needed to coat the pasta with the sauce. Season to taste with salt and pepper, sprinkle the browned garlic and red onion, and serve.