Malunggay Pesto Pasta Recipe
Malunggay Pesto Pasta is a vibrant Filipino-Italian fusion dish that transforms nutrient-dense moringa leaves into a creamy, no-cook sauce. Fresh malunggay and spinach are blended with roasted cashews, vegan parmesan, and olive oil, creating an earthy-sweet pesto that coats pasta in just 22 minutes. The result is a powerhouse meal packed with vitamins, iron, and protein, finished with briny capers and creamy burrata for contrast. It's healthy comfort food that proves nutritious can be absolutely delicious.
Ingredients
- 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 parmesan
- 1 cup olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 16 oz spaghetti
- ¼ cup tuyo or capers for topping
- 8 oz burrata cheese for topping
Instructions
- Start by adding all pesto ingredients to your food processor or blender. This includes the malunggay leaves, spinach, cashews, green onions, garlic, vegan parmesan, olive oil, salt, and pepper.
- Blitz the mixture for 1-2 minutes until completely smooth and creamy, stopping to scrape down the sides as needed. The pesto should have a vibrant green color and silky texture.
- Transfer the finished pesto to a clean jar and set aside. You'll have more than you need for this recipe, which is perfect for storage.
- Bring a large pot of salted water to a rolling boil and cook the spaghetti according to package directions until al dente.
- Before draining the pasta, reserve ½ cup of the starchy pasta water - this is crucial for creating the perfect sauce consistency.
- Drain the pasta and return it to the pot or transfer to a large serving bowl.
- Add up to 1 cup of the malunggay pesto to the hot pasta along with the reserved pasta water. The starch in the pasta water helps the pesto cling beautifully to each strand.
- Toss everything together until the pasta is evenly coated with the vibrant green pesto.
- Transfer to your serving platter and top with torn burrata cheese and your choice of tuyo or capers for that perfect briny contrast.
Tips from Lola's Kitchen
- Always taste your pesto before mixing with pasta - you might want to adjust salt or add more garlic depending on your preference
- Don't skip the pasta water - it's the secret to restaurant-quality pasta that doesn't feel dry
- Make pesto ahead of time - it actually tastes better after sitting for 30 minutes as flavors meld together
- Toast your cashews lightly if they're not already roasted for extra nutty flavor
- Use room temperature ingredients for easier blending and smoother texture
- Add pesto gradually - you can always add more, but you can't take it away
Tried this recipe?Let us know how it was!