I think I'm still full! We had some leftovers - Veganomicon's basil tofu ricotta, and a wonderful spinach walnut pesto. To use them up, we made:
- spiral pesto rolls (but with ricotta, instead*)
- whole wheat linguine with pesto**
- pan roasted brussels sprouts
* I have no doubt I'll make this again, but I'll have to remember to use less filling. These things are really substantial - in fact, tonight we're having them with salads as a full meal. If you make these, you might a) cut the roll into 8 rather than 6 portions, and b) use only 1/2 c. filling.
** The pesto is really good, but I found that it goes a long way when used with pasta. Next time, I'll thin it with some broth, I think.
A terrific meal!
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