Vegetable's in the fridge going bad?

Make a pesto pasta!

In the fridge I found zucchini, celery, cauliflower. In the pantry I found garlic and onions. In the cupboard I found canned spinach, chopped tomato, and green beans.

Among the spices I used are turmeric, chili powder, dried basil, and paprika. 

I marinated firm tofu with pepperoncini and then sauted for a few minutes before setting it aside. 

I cooked the vegetables down before mixing them with the pasta, tofu, and pesto. 

For the pesto I combined the following ingredients in my magic bullet mini blender
1/2 cup thawed frozen peas
1 cup fresh basil
2 tbsp toasted pine nuts
1 cup EVOO
2-3 cloves garlic
1/4 cup tarragon
salt/pepper

For the pasta I prepared whole wheat fusilli

It was deeelish!

Spinach Pesto Pasta

Brian surprised me with a Magic Bullet for Valentines Day!
Tonight I had to use it to make pesto! I decided to make a delicious pesto with Spinach! Here is what I threw together:

3 cups baby spinach
1 bunch parsley
1 broccoli floret roughly chopped
3 tbs dried basil
3 large garlic cloves
3 tbs rough chopped walnuts (toasted)
2 tbs pine nuts (toasted)
1/2 cup parmesan reggiano
1/2-1&1/2 cups olive oil to desired consistency
coarse kosher salt and fresh ground black peppercorn to taste

Combine all ingredients and blend

Wheat Rotini pasta with finely chopped broccoli, cauliflower, zucchini, bok choy, whole white button mushrooms, sliced 1/4 red onion, raspberry balsamic vinegar marinated and grilled tofu, and covered in Spinach Pesto with a little sprinkle of cheese. YUM-O!