Name: Dinengdeng Pasta
Yield: 6 servings
Ingredients: 1 cup malunggay leaves; ⅛ cup parsley leaves; ⅛ cup basil leaves; 2 tbsp grated parmesan cheese; 1 tbsp roasted peanuts; ½ tsp garlic; ½ cup extra virgin olive oil; salt and pepper to taste; 3 pcs galunggong fillet; 3 pcs garlic cloves; 3 tbsp white vinegar; 1 tbsp soy sauce; 170 g uncooked spaghetti pasta; 500 ml water; salt for boiling pasta; ½ cup prepared malunggay pesto; 2 tbsp garlic; ½ cup squash; ½ cup eggplants; ¼ cup okra; ½ cup red onion; ½ cup tomatoes; 1 tsp bagoong isda; 1 tsp calamansi juice

Malunggay Pesto

1

Pulse everything together in blender and season with salt and pepper to taste

Daing na Galunggong

2

Mix soy sauce, vinegar, and garlic for the marinade and place the galunggong fillet in the marinade, and let sit for about 30 minutes in the chiller.

3

Place wok/ frying pan on a burner turned on medium heat and fry galunggong fillet until crunchy.

4

Drain excess oil using kitchen towels and flake. Set aside.

Assembly

5

Place water and salt in stockpot and place on a burner turned to medium to high heat. Once water is boiling drop uncooked pasta and cook for about 6 minutes. Pasta is going to be a little undercooked because it will still be sauteed with the rest of the ingredients. Drain water and set aside both pasta and pasta water.

6

Take a wok and place on medium heat, pour and saute your pesto sauce, add garlic, red onions, tomatoes, squash, eggplants, and okra.

7

Add a little bit of the pasta water and let simmer for about 3 minutes before adding the cooked pasta, bagoong isda, and calamansi juice. Toss for about a minute or 2 before taking it out from the heat to plate. Sprinkle daing na galunggong flakes on top.

8

Optional: You can also use toasted garlic to sprinkle or garnish on top.