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Malunggay Pesto Pasta
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5 from 2 votes

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
Cook Time12 minutes
Total Time22 minutes
Course: Main Course
Cuisine: Filipino, Italian
Servings: 8 Servings

Ingredients

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

Pasta

  • 16 Oz Spaghetti

Toppings

  • ¼ Cup Tuyo or Capers
  • 8 Oz Burrata Cheese

Equipment

  • Food Processor or Blender

Instructions

Pesto

  • Put all the pesto ingredients in the food processor or blender.  Blitz for 1-2 minutes until it's all nice and smooth, scraping down the sides when nessesary.  Transfer the pesto into a clean jar.

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.

Notes

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.