For the pesto:

  • 2 cups malunggay leaves
  • 2 cups basil leaves
  • 10 garlic cloves
  • 1 cup organic raw cashew nuts
  • 1 cup Parmesan cheese
  • 1 ¼ cup extra virgin olive oil
  • Sea salt and ground pepper to taste

For the pasta:

  • 1 pack of rotelle quinoa pasta
  • 1 tsp extra virgin olive oil
  • ½ medium onion, finely chopped
  • 4 garlic cloves, crushed
  • 1 organic, red bell pepper, diced
  • 1 can of organic albacore tuna, drained
  • 10 organic black olives, sliced
  1. Puree all ingredients in a food processor and refrigerate in a jar until ready for use.
  2. Boil quinoa pasta in a pot of salted water according to package directions.
  3. When al dente, drain water then toss in olive oil.
  4. In a sauce pan, sauté onions then garlic. Add the red bell peppers, tuna and olives.
  5. Add 1 cup of pesto to the pan toss well until cooked. Serve immediately.