Graduation & Tofu Tomato Pesto

We made to Lawrence just in time for Justin to line up with the other graduates.  Traffic was a nightmare and the Bear turned the wheel over to me to find parking.  I don't know what it is about parking situations on university settings, but I have a lot of luck.  Where luck fails me in other areas, it has always compensated in finding free parking at Iowa State and KU.  We found a nice little cove near the department of housing and joined the herd of visitors to the stadium.  It was a beautiful day for an outdoor ceremony.

KU has a very different graduation ceremony.  It really felt more like a party instead of a formal graduation.  Students were rolling down the field, literally, rolling and jumping.  Oh how quickly life will be changing for some of them in the very near future.  I remember finally understanding the movie Reality Bites shortly after my undergraduate graduation.  The best thing about graduating the second time around with a master's is feeling more established in life with a husband, house, and employment:)

Now onto the pasta!  Being we did not get home until later in the afternoon, I needed something quick, light, and easy to prepare.  This pasta dish was just the meal we needed.  Tofu replaces the bulk of the olive oil typically used in pesto, but does not lack in flavor. You can check out the link for the oven roasted tomatoes.  I make these a lot and then store them in the freezer until I am ready to use them in place of buying sundried tomatoes. I used gluten-free penne pasta, sauteed some veggies for added bulk, topped with paremsan cheese and dinner was served!

Tofu Tomato Pesto

1 cup fresh basil leaves
1 cup firm tofu
1/4 cup pine nuts
1 cup roasted tomatoes
1 clove garlic
1 tablespoon olive oil
Zest of 1 lemon
Juice of 1/2 lemon
1/4 teaspoon salt

Blend all ingredients in a blender or food processor until smooth.  You can use this sauce as a topping for pasta, pizza, or as a dip.  It is so versatile and packed with flavor!  Enjoy!