Tuyo Pesto Spaghetti Pasta
Spaghetti pesto with salted fish flakes. This Filipino version of pesto pasta is a must try.
Servings: 5 people
- 5 pieces dried fish tuyo (cooked) and flaked
- ½ cup Parmesan cheese
- 1 lb. spaghetti
- 2 cups basil leaves fresh
- ¼ cups pine nuts roasted
- 3 cloves garlic
- ¼ cup Parmesan cheese
- 1/3 cup olive oil extra virgin
Prepare the pesto by combining basil, roasted pine nuts, and garlic in a food processor. Blitz for 30 seconds. Add Parmesan cheese. Continue to blitz while gradually pouring olive oil. Set aside.
Cook the spaghetti based on package instructions. Save ¾ cups of pasta water. Drain the remaining water.
Place the cooked spaghetti in a large bowl. Combine tuyo fish flakes, Parmesan cheese, and all of the fresh pesto. Toss. Add pasta water as needed.
Arrange the tuyo pesto in a pasta bowl. Serve. Share and enjoy.
Calories: 574kcal | Carbohydrates: 70g | Protein: 19g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 11mg | Sodium: 247mg | Potassium: 287mg | Fiber: 3g | Sugar: 3g | Vitamin A: 624IU | Vitamin C: 2mg | Calcium: 217mg | Iron: 2mg