Rice noodles with pesto rosso and crispy tofu

*Note: for the oil it is 100ml.

Before starting the recipe, hydrate the dried tomatoes in hot water for about 15 minutes.

Cut the tofu into small cubes, add a little salt and brown in a frying pan over medium-high heat with a little oil until golden brown on all sides.

While the tofu is browning, prepare the pesto: In the glass of the blender or a food processor we pour all the ingredients for the pesto: oil, basil, drained tomatoes, garlic, lemon, Parmesan and 60 ml of the water from the tomatoes (so it will have more flavor). Blend until a creamy mixture is obtained. If necessary, adjust with a little salt or more water to taste.

Cook the rice noodles or the chosen pasta according to the manufacturer's instructions. Drain and set aside.

In the pan where we have made the tofu, add the pesto and stir to integrate. Finally, add the pasta. If you want it a little less dry, add a little of the pasta cooking water. Stir everything until it integrates and serve.