1 pack of Cauldron Pressed Tofu with Italian Herbs & Tomato, cut into batons
Basil to garnish
Vegan aubergine pesto;
1 aubergine topped, peeled and sliced into 1cm slices
100g kale washed, stalks removed & roughly chopped.
1 garlic clove peeled
80g pine nuts
2 bunches of basil
4 tbsp extra virgin olive oil
For the pappardelle;
150g Spinach blanched and cooled in ice water.
300g ‘OO’ pasta flour with extra for dusting
300ml chilled water.
Semolina flour for dusting.