Penne with Pesto and Vegetables

== Ingredients ==
* 4 oz green beans, trimmed and halved (1 cup)
* 12 oz penne or other short tubular pasta
* 12 oz small red potatoes (about 6), cut into ¾-inch chunks
* ¼ cup pine nuts (1½ oz)
* 1 medium clove garlic, peeled and crushed
* 1¼ tsp salt
* 1½ cups fresh basil leaves
* pinch red pepper flakes
* ½ cup low-fat firm silken tofu (4 oz.)
* 1 tbsp extra-virgin olive oil
* pesto
== Directions ==
# Bring large pot of lightly salted water to a boil for pasta.
# Make pesto: in dry small skillet, toast pine nuts over medium-low heat, stirring, until light golden and fragrant, 2 to 4 minutes.
# Transfer to small bowl and let cool.
# Using a mortar and pestle or side of chef's knife, mash garlic and 1 teaspoon salt until paste forms.
# Transfer to food processor along with toasted pine nuts, basil and pepper flakes and process until finely chopped.
# Add tofu and oil and process until mixture is smooth.
# Transfer to medium bowl and season with freshly ground pepper to taste.
# Set pesto aside.
# Place potatoes in a steamer basket in large saucepan over 2 cups boiling water and season with remaining ¼ teaspoon salt.
# Cover and cook 4 minutes.
# Add green beans to steamer basket, cover and cook until potatoes and beans are tender, 8 to 10 minutes.
# Transfer vegetables to large serving bowl; cover to keep warm.
# Measure ⅓ cup water remaining in steamer and stir into pesto until well blended.
# Meanwhile, add penne to boiling water; stir to prevent sticking.
# Cook until just tender, 8 to 10 minutes.
# Drain pasta, reserving a little cooking water.
# Add pasta to vegetables along with pesto, adding a little reserved pasta water if needed.
# Toss to coat well and serve hot.
Category:Vegetarian Recipes
Category:Red-skinned potato Recipes
Category:Silken tofu Recipes
Category:Green bean Recipes
Category:Pine nut Recipes
Category:Penne Recipes
Category:Pasta tube Recipes
Category:Basil Recipes