Basil Tofu Linguine Serving Size - 4 Prepared By - Tom Recipe Rating
			1 box Linguine Olive oil 1 container silken tofu drained (12 to 18 ounces) 16 cloves peeled garlic 1 cup tightly packed fresh basil leaves Salt and pepper to taste
			Fill a large pot with water and bring to a vigorous boil. Add the box of linguine to the boiling water. Swirl a drizzle of olive oil into the boiling water to ensure that the linguine doesn't stick together. Cook the linguine until al dente for approximately 8 to 10 minutes or follow directions on the box. While the linguine is cooking, place the tofu, garlic and basil leaves in a food processor. Pulse a few times until thoroughly combined and smooth. The tofu pesto should be smooth, light green in color and have a pungent garlic scent. In another pot or wok, heat the tofu pesto on high heat and stir for just about 2 to 3 minutes. Set aside. Drain the linguine from the boiling water and add to the tofu pesto. Add salt and pepper to taste, tossing the linguine and tofu pesto until thoroughly mixed. Serve immediately.