Noodles to match: angel hair, fettuccine, linguine, spaghetti
1/2 cup malunggay leaves, washed and dried
1/4 cup fresh basil leaves, washed and dried
2 tablespoons grated Parmesan cheese
1 tablespoon chopped roasted cashew nuts or toasted pine nuts
1/2 teaspoon minced garlic
1/2 cup extra virgin olive oil
salt and pepper to taste
malunggay leaves for garnish (optional)
In a blender or food processor, combine all ingredients and process until smooth. Season with salt and pepper. Garnish with malunggay leaves, if desired.
• Generally, about 60 grams of dried pasta per person for a first course or side dish and about 90 to 115 grams per person for a main dish.
• When matching sauces to pasta shapes, here's a simple rule of thumb: use wide, hollow or twisted shapes for chunky sauces; flat pasta for rich, creamy sauces; and thin, long pasta for light, oily, more liquid sauces.
RELATED: Pesto recipes
Photography by At Maculangan | Prop Styling by Liezl Yap and Rachelle Santos | Robinsons Department Store, and Rustan’s Department Store | Cheeses available at Mickey’s&
Get first dibs on our latest promos and news, plus get to see our newsletter-exclusive Yummy menu!