Malunggay Pesto Pasta
AJI-NO-MOTO® Umami SeasoningIngredients
- 1 cup (60 g) Malunggay Leaves
- 1 cup (40 g) Basil leaves
- 5 cloves (12 g) Garlic
- 1/2 cup (70 g) Peanut
- 1/2 cup (90 g) Parmesan cheese, grated
- 1 cup (200 ml) Olive Oil
- 1 pack (10 g) AJI-NO-MOTO® Umami Seasoning
- 1/4 tsp. (1 g) Black Pepper, ground
- 4 cups (800 g) Fettucine Pasta, cooked
Procedure
- BLEND. Using a blender combine malunggay leaves, basil leaves, garlic, peanut, parmesan cheese, olive oil, AJI-NO-MOTO® Umami Seasoning. and pepper. Blend well until it achieves a smooth consistency. Set aside.
- TOSS. In a bowl, add cooked pasta and malunggay pesto. Toss until ingredients are well incorporated.
- SERVE. Transfer into a serving plate, serve and enjoy.
Cooking Tips
It is recommended to use a mortar and pestle to pound basil and malunggay leaves for flavor. This effectively ruptures the leaves and extracts the maximum flavor out of each leaf compared to grinding leaves using a food processor.
Cooking Time: 30 minutes
Preparation: 15 minutes
Servings:
13
Serving size: 1 cup (196 g)
Products Used
AJI-NO-MOTO® Umami Seasoning
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Nutrition Facts
Calories per serving (kcal)
370.5
Carbohydrates (g)
21.8
Proteins (g)
7.5
Fat (g)
28.4
Dietary Fiber (g)
2.1
Calcium (mg)
92.8
Iron (mg)
1.3
Sodium (mg)
366.4
Good to Know Nutrition Facts
Reduced sodium by 35% Original sodium content: 2 tsps. (10g) salt, 3/4 cup (120g) parmesan cheese Malunggay is a good source of Iron, Calcium, Vitamin A, Vitamin C, Potassium, and Antioxidants that are all essential in maintaining optimal health.