Combine the basil, spinach, garlic, toasted pine nuts, tofu, salt, and pepper in the work bowl of a food processor. Process into a thick paste, scraping down sides of bowl as necessary. Add the cheese and turn on the machine. Slowly drizzle in the oil with the machine running.

In a large pot, bring pasta water to a boil. Add penne and cook ten minutes. After about ten minutes, add chopped sun dried tomatoes to the water. Test pasta after 12 minutes total cooking time I like to cook mine for 13 minutes. Reserve about one cup of the cooking water before draining pasta. Stir in cooking water, one tablespoon at a time, to pesto to thin it out. Use about 1/4 cup concentrated pesto for every cup of cooked pasta. Add pasta and tomatoes back to pot, stir in diluted pesto and serve.