Malunggay Pesto Wheat Pasta ala Marsy

I'm no cooking diva (I'll get there soon). I can whip a dish or two but definitely not a pro. I bake cupcakes sometimes-- Yes! But definitely not a pro. My Mom is a good cook but it was my sister who inherit the skill. It was believed that I will never be able to make home cooked meals for my family. I am really not very good in the kitchen.

Anyhow, last weekend was a surprise. I made a pasta dish from a recipe on my mind. I am a fan of oil-based pasta so Pasta Genovese of Tea Republic was my peg :)

Presenting:

Malunggay Pesto Whole-Wheat Pasta ala Marsy

Ingredients:
200-250g whole wheat pasta (or you may opt to use the regular pasta)

Malunggay leaves
1/4 cup peanuts (I used Happy)

1 cup olive oil

5 tbsp minced garlic (the more the merrier)

2 tbsp chopped onions

1 can of Century Tuna Flakes in Brine

7 oz chopped mushroom
1/2 cup capers in vinegar (or in olive oil if you don't like it sour)

Preparation:

Pasta

Cook wheat pasta according to instruction. When it's al dente, drain the water and run tap water on it. This will stop the pasta from cooking.

Pesto

Add the olive oil, peanut, malunggay leaves in the food processor. Run until coarsely chopped.

In a pan, heat olive oil and saute onions until transparent. Add on the garlic. Make sure not to burn the garlic! Add the mushrooms, then the tuna (drained). Add the capers then saute for a few more minutes. When the ingredients are thoroughly mixed together, pour in the pesto mixture. Add salt and pepper to taste. 

Turn off the heat then toss the pasta into the mixture.

Voila!

This dish is ready in 30 minutes including prep time.

Happy cooking! :)

P.S. I wish my photo gave justice to my pasta. But no! Just try it and see for yourself :)