for 4 person

Tofu

1 tbsp	olive oil
1	garlic clove, squeezed
¼ tsp	salt
420 g	smoked tofu

Pistachio crust

50 g	unsalted, shelled pistachios, finely chopped
50 g	panko breadcrumbs or regular breadcrumbs
1 bunch	flat-leaf parsley, finely chopped
1	organic lemon, grated zest and the juice
2 ½ tbsp	olive oil
¼ tsp	salt

Pasta

300 g	fregola sarda (e.g. Fine Food)
	salted water, boiling
3 tbsp	olive oil
1	garlic clove, squeezed
1	red chilli pepper, deseeded, cut into rings

How it's done

Tofu

Mix the oil, garlic and salt, brush the tofu with the mixture. Place the tofu in the dish.

Pistachio crust

Mix the pistachios with all the other ingredients up to and including the salt. Spread half of the mixture over the tofu. Set aside the remainder.

To bake

Approx. 20 mins. in the centre of an oven preheated to 200°C.

Pasta

Cook the pasta in salted water until al dente, set aside 300 ml of the cooking water, drain the pasta. Heat the oil in a non-stick frying pan. Add the garlic and chilli pepper, sauté briefly. Add the reserved breadcrumb & pistachio mixture, toast until golden brown. Combine the pasta, reserved cooking water and breadcrumb & pistachio mixture. Plate up the pasta. Cut the tofu into slices and place on top.

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