Ingredients

• 13-oz box of whole-wheat Fusilli pasta
• 4-5 - artichoke hearts
• 1/2 cup - chopped dill
• 2-3 - cloves garlic
• 1/2 tsp - red pepper flakes
• 1/2 cup - walnuts
• 1 cup - silken tofu
• salt to taste
• 1/4 cup - extra virgin olive oil
• 2 - green or red bell peppers + 1 tsp - olive oil
• 10-12 - vegan "meatballs" (optional)
• 1 tbsp - parsley, chopped + 1 tbsp - dill, chopped, for garnish

How to Make Dill and Artichoke Pesto

• Cook pasta according to package instructions. If desired, add about 1 cup - of green beans, chopped into 1-inch pieces, to the pasta water five minutes before the pasta is fully cooked.
• Put the dill, artichoke, garlic, red pepper flakes, walnuts, tofu and salt in a food processor and with the motor running, drizzle in the olive oil until the mixture is smooth and creamy.
• In a skillet, heat 1 tsp olive oil and add the bell peppers, chopped in a one-inch dice.
• Cook about 5-7 minutes, stirring often, until it begins to just get tender and brown spots appear on the skin.
• If using "meatballs, " add them to the skillet along with the bell peppers.
• Finally, drain the pasta and place in a large bowl.
• Add 1 cup of the pasta water, the cooked peppers, meatballs and pesto to the bowl and mix thoroughly but carefully.
• Garnish with chopped parsley and dill.
• Serve.
• Recipe courtesy: Holy Cow Vegan