Pesto Pasta with Tofu and Tomatoes
Serves 4

1/2 pound spaghetti, cooked and drained
1 pound firm tofu, cut into 1″ cubes
20 whole cherry tomatoes
1 cup pesto sauce, homemade or store bought

Heat grill to high. Thread tofu cubes and cherry tomatoes onto 4 skewers and gently coat with some pesto sauce. Grill just until tofu is warmed through and tomatoes begin to split, about 2 minutes total, turning once. Toss remaining pesto with the hot pasta. Serve tofu and tomato skewers on top of pasta and pass Parmigiano-Reggiano at the table for topping.