Malunggay Pesto Pasta
This Malunggay Pesto is made with fresh malunggay leaves, spinach, cashews, and vegan Parmesan. It’s one of the easier pasta sauces to make when you are in a hurry to get dinner on the table.
Prep Time10 minutes mins
Cook Time12 minutes mins
Total Time22 minutes mins
Course: Main Course
Cuisine: Filipino, Italian
Servings: 8 Servings
For The Pesto
- 1 Cup Fresh Malunggay Leaves
- 3 Cups Fresh Baby Spinach
- 1 Cup Unsalted Roasted Cashews
- ½ Cup Green Onions Chopped
- 2 Garlic Cloves Chopped
- 1 Cup Vegan Parmesean
- 1 Cup Olive Oil
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
Toppings
- ¼ Cup Tuyo or Capers
- 8 Oz Burrata Cheese
Equipment
- Food Processor or Blender
Pasta
Prepare pasta according to package directions reserving ½ cup of pasta water before draining.
Add in up to 1 cup of pesto into the pasta and the reserved pasta water. Mix well. Transfer to a large serving platter. Top with burrata cheese and tuyo or capers.
If you do not have access to fresh Malunggay leaves replace with 2 Tablespoons Malunggay (Moringa Powder).
AND add an extra cup and a half of spinach.
You can also replace the Tuyo with capers or omit from the recipe all together.