AuthorChef Chad
RatingDifficultyBeginner
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Yields2 Servings
Prep Time8 minsCook Time12 minsTotal Time20 mins
 250 g basil leaves
 2 piece Malunggay leaves, stalk
 3 piece garlic cloves
 0.5 cup Olive oil
 0.25 cup grated queso de bola (edam cheese)
 0 n/a Salt, Iodized
 0 n/a Black Pepper Crushed
 32 g Pine nuts
1

In pasta pan boil water and cook the pasta according to package insructions. Once cooked drain excess water and set aside.

2

Pick the leaves of the basil and malunggay. Wash thoroughly and drain excess water.

3

Using the Breville blender, process garlic, peanuts and olive oil for 1 min.

4

Add basil, malunggay leaves and grated queso de bola. Process until smooth.

5

In a pan cook the basil in medium low heat for 2 mins then add the cooked penne pasta.

6

Stir to coat the penne pasta, transfer to a bowl and garnish with grated queso de bola.

7

Serve with garlic bread and enjoy.

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Ingredients

 250 g basil leaves
 2 piece Malunggay leaves, stalk
 3 piece garlic cloves
 0.5 cup Olive oil
 0.25 cup grated queso de bola (edam cheese)
 0 n/a Salt, Iodized
 0 n/a Black Pepper Crushed
 32 g Pine nuts

Directions

1

In pasta pan boil water and cook the pasta according to package insructions. Once cooked drain excess water and set aside.

2

Pick the leaves of the basil and malunggay. Wash thoroughly and drain excess water.

3

Using the Breville blender, process garlic, peanuts and olive oil for 1 min.

4

Add basil, malunggay leaves and grated queso de bola. Process until smooth.

5

In a pan cook the basil in medium low heat for 2 mins then add the cooked penne pasta.

6

Stir to coat the penne pasta, transfer to a bowl and garnish with grated queso de bola.

7

Serve with garlic bread and enjoy.

Malunggay and Basil Pesto Penne Pasta
IngredientsDirections