1 1/3 lb. Hodo Five Spice Nuggets, roughly chopped
1 1/3 lb. Penne pasta
1 lb. Asparagus, washed and sliced into 1/2 “ pieces
1/3 lb Sugar snap peas, rinsed
1 Small red onion
1 Large clove, garlic
1/3 cup Fresh oregano
3 Tbsp Olive oil
3 Tbsp Fresh lemon juice
3 Tbsp Apple Cider vinegar
1 Tbsp. Agave syrup
1/3 Cup Grated Parmesan cheese
Cut all veggies and tofu and set aside.
Cook pasta according to directions on the box. Drain and cool.
Blanch the asparagus and snap peas and plunge into ice water. Cool and drain.
In a food processor, add all the ingredients except the oil and blend for a few minutes. Then, gradually add in the oil to make the vinaigrette. Season to taste and set aside.
Combine cooled pasta, veggies and vinaigrette and mix thoroughly.
Garnish with parmesan. Enjoy!