Food & Dining Sponsored Posts

La Filipina Pasta

Most of you who have been reading my blog for quite some time now know that I DON’T COOK. On top of that, carbs has been eradicated from my diet since I started doing Paleo Manila for the past 3 months. So you might be wondering what I’m doing with a pasta advert right?

Well, my kids LOVE pasta. And as a mom, their happiness is my priority. Pasta is basically made from two main ingredients -wheat and water, and has 22-percent protein content, compared to rice which has three to seven percent. So even if they don’t eat anything else, I am assured that they have consumed the approved dietary requirement for the day. Also, pasta is versatile and can be diversified with different kinds of sauces, and it has a long shelf life so it means (I) Kap doesn’t have to go to the grocery frequently to fill up & stock up on our pasta supply.

pasta-photo

This photo belongs to www.myartprints.co.uk

—m

Being probably Japanese in our previous lives, we love anything & everything Japanese, and that includes Ramen. We’ve probably eaten at all the ramen places here in Manila. But aside from Ramen, and more than rice, my kids constantly crave for pasta in the form of spaghetti & macaroni, and it’s what they always order when we go out. It’s also what they request when they have company. Pasta is a staple in our family because the kids love having their friends over. And it’s actually a convenient way of feeding large groups of people.

Our cook also makes a mean CHICKEN & PESTO PASTA, and I’m using her recipe for this post.

Pesto (Italian pronunciation: [ˈpesto]Genoese[ˈpestu]) is a sauce originating in Genoa in the Liguria region of northern Italy (pesto genovese), and traditionally consists of crushed garlic, basil, and European pine nuts blended with olive oil, Parmigiano Reggiano (Parmesan cheese), and Fiore Sardo (cheese made from sheep’s milk).

LORENA’s CHICKEN & PESTO PASTA

Ingredients:
Chicken Breast (1 kilo), 1 Egg, Bread Crumbs, Flour, 1/2 cup olive oil, 1/2 cup freshly ground peanut, 1 cup freshly ground basil, 1/2 tsp. pepper, 1 tsp. salt, 4 cloves garlic.

1.) Dip chicken breast in flour then whisked egg & cover in bread crumbs. Deep fry for 5-8 minutes until cooked (golden brown), then set aside. For a healthier version, leave chicken breast unbreaded. Dice to desired cut.

2.) Boil water & cook spaghetti for 8-10 minutes if you prefer al dente.

3.) While spaghetti is cooking, mix your sauce in blender. Mix in olive oil, ground peanut, ground basil, pepper, salt & garlic. Then sauté in pan for 3-5 minutes, then put in cooked pasta.

4.) Put pesto pasta in dish then top with grated parmesan cheese & diced chicken breast or breaded chicken for a variety.

For this recipe, we’re using LA FILIPINA PASTA. The sponsor for today’s post. One of our requirements for pasta is that it has to be firm. We like our pasta Al Dente. And La Filipina Pasta answers to that need. It is as firm as firm can be. :)

la-filipina-pasta-56

Dip chicken breast in flour then whisked egg & cover in bread crumbs. Deep fry for 5-8 minutes until cooked (golden brown), then set aside. For a healthier version, leave chicken breast unbreaded. Dice to desired cut.

la-filipina-pasta-57

Boil water & cook your LA FILIPINA PASTA spaghetti for 8-10 minutes if you prefer al dente. But one thing great about La Filipina Pasta is even if you go beyond the recommended 8-10 minutes to as much as 20 minutes, your pasta will remain al dente, not soggy.

la-filipina-pasta-58

For the sauce, mix in olive oil, ground peanut, ground basil, pepper, salt & garlic. Then sauté in pan for 3-5 minutes, then put in cooked pasta.

la-filipina-pasta-60

Put pesto pasta in dish then top with grated parmesan cheese, more chopped basil as garnish, and diced chicken breast.

la-filipina-pasta-68

Or you can have a tonkatsu-style breaded chicken topping as an alternative. Enjoy your pasta! <3

Here are other easy-to-cook recipes provided by La Filipina Pasta using Spaghetti, Macaroni & Penne. Who says meal time has to be boring? Pastas come in all shapes & sizes. Flavors too!

la-filipina-pasta-02

la-filipina-pasta-spaghetti

la-filipina-pasta-macaroni

la-filipina-pasta-penne

— 

LA FILIPINA PASTA is a subsidiary of Agro-industrial giant La Filipina Uy Gongco Corporation founded as far back as 1901, which has just recently expanded its product line from raw agricultural produce to meat processing and pasta manufacturing. Headed by chairman Alfonso Uy, LA FILIPINA PASTA is produced under the newly-incorporated Mama Tina Corporation, a wholly-owned unit of La Filipina.

Having recently put up a P1-billion plant in Manila Harbor Center, La Filipina Pasta is equipped to produce as much as 140 metric tons, or 140,000 kilos, of combined spaghetti and macaroni. La Filipina also just recently acquired Mariveles Grain Terminal from Asian Terminals Inc. to boost its grains trading operations.

I was very fortunate to be among the few to witness the debut of La Filipina Pasta a couple of days ago at the BLACK OLIVE CERVECERIA in Capitol Commons..

Black Olive Cerveceria

Capitol Commons, Meralco Avenue corner Shaw Blvd., Kapitolyo, Pasig (02) 633-2071

la-filipina-pasta-71

la-filipina-pasta-78

I was loving the tagline.. #Love the PASTAbilities. <3

la-filipina-pasta-74

Colorful & pretty flower arrangement always makes me feel good. So it was a generally happy morning for me, even if I had to wake up extra early and travel the 1.5 hour distance to Pasig. :P

la-filipina-pasta-75

For now, only 3 kinds are are available in the market: Spaghetti (87.10 for the 1kg; 49.15 for the 500 g.), Elbow Macaroni (93.45 for the 1kg; 50.90 for the 500 g.), and Penne (104.05 for the 1 kg; 56.25 for the 500 g.). But soon, other variants will be coming out like the Fusilli (53 php), Shell (53 php), and Salad (51 php).

I was actually quite nervous to attend my first NUFFNANG event, but as people I know started coming one after the other, I felt more & more in my element. I was happy to see 4 familiar KTG faces that put me immediately at ease. Not that there was a need for ice to be broken so to speak since we more or less knew (or knew of) each other, the La Filipina Pasta representatives prepared an icebreaker for us to feel more at home. #filipinogeniotime

la-filipina-pasta-10

la-filipina-pasta-55

I was pretty lucky to be in the winning team of Peachy, Rochelle, and Jill. \m/

In the email invite, we were told to bring our cameras for a Food Photography and Food Art Workshop. And as we all know, I need this in my life BADLY as a Blogger! :P

la-filipina-pasta-97

la-filipina-pasta-11

JV Pineda gave us some tips on food styling & food photography. Should you wish to contact her, here are her contact details: jvp@photographer.net & jv.mosaic.globe.com

la-filipina-pasta-99

Aside from Food Styling & Food Photography, JV taught us to cook pasta in MILK instead of water (with oil) to give it more flavor & add creaminess to the pasta. Hmmmmnnnn…

 

la-filipina-pasta-98

And then we were encouraged to “PLAY” with our food.. yay! My favorite pastime! ;))

la-filipina-pasta-88

So while all of them made a career out of styling their food, I played with mine & made a pretty SUNFLOWER. Surrounded with all the yummy food, I was feeling all sorts of happy & sunshiny. #kidatheart

After the top 3 serious food styling winners were called, of which of course I was not included. :P The La Filipina Pasta marketing representatives, ROSANNA DE DIOS (middle) & MACON LAURIO (right) gave us a brief introduction to the company.

la-filipina-pasta-44

And while they talked, we enjoyed the delightful lunch they prepared for us!

– Seafood Fritto Misto 630 php. Crisp fried sole fillets, prawns, calamari, mussels, and Parmesan flavored frites with caper aioli.

– Caesar Salad 230 php. Romaine hearts, hard-boiled egg, crispy jamon, and croutons in a creamy Parmesan dressing.

– Crispy-Fried Calamari with Aioli 185 php.

– Churros with Chocolate 180 php.

la-filipina-pasta-33

la-filipina-pasta-31

Spaghetti 280 php. With clams, bacon, chili, lemon and parsley.

la-filipina-pasta-43

Pappardelle 405 php. Beef belly ragout bolognese with Parmesan shavings.

I was really happy to have spent a day with these lovely ladies (and a gentleman who was cut off the picture!). I learned SO many things, which just proves that old dogs can still learn new tricks! ;)

la-filipina-pasta-58

la-filipina-pasta-18

The LONE ranger.. the only DUDE (for food). ;) With his beautiful, flower-accessorised plated plate!

PLUS! I got to bring home these goodies from LA FILIPINA PASTA. Watch out kiddos, Mommy MIGHT just start spending some time in the kitchen & whipping up pastas for your meals from now on. :P

la-filipina-pasta-60

 —

Thank you so much NUFFNANG PH & LA FILIPINA PASTA for choosing me as one of your brand ambassadors & media partner.

la-filipina-pasta-46

The Nuffnangers. <3

la-filipina-pasta-47

And the La Filipina Pasta representatives. THANK YOU! :-*

Previous Post Next Post

You may also like

2 Comments

  • Reply Kei Aclaro

    Wow… I didn’t know that they (La Filipina) have a pasta line pala… I have tried their canned goods po. I think I need to try out their pasta naman because I love cooking and I love pasta!

    Thanks for sharing this and Lorena’s recipe, Ms. Jane! I will definitely try it out one of these days and send you a photo… Hehehe… :)

    April 21, 2015 at 5:36 pm
    • Reply sugargospice

      Yes please Kei. I’m sure you’ll do a much better job! :-*

      April 21, 2015 at 5:39 pm

    Leave a Reply