In a shallow, medium sized frypan, preheat 1 tbsp of olive oil. Fry the peeled shrimp on high heat for 2 minutes each side or until just cooked. Remove and set aside.
In the same pan, sauté the garlic, ginger and anchovies over medium heat. Throw in the gabi leaves. Add 1 cup of the coconut cream and simmer for 5 mins. Add another cup of coconut cream and simmer for another 10-15 minutes on low heat until the leaves are soft and pulling apart. Set aside to cool down.
In a food processor, or using a suitable container and an immersion or stick blender, combine the cooked gabi, pili nuts, lemon zest, lemon juice, olive oil and parmesan cheese and blend on moderate setting until well-combined.
In a large pot, bring salted water to the boil and cook your linguine for 10 – 12 minutes or until al dente. Drain the water with a strainer. Set aside.
Return the cooked pasta to the pot and add in the gabi pesto, the prawns, another cup of coconut milk, another tablespoon of olive oil, and 2 teaspoons of chilli flakes. Toss until the pasta is completely covered with the sauce. Simmer it for another 2 – 3 mins or until the sauce coats all the pasta.
Transfer on a plate and garnish with kesong puti and sprinkling of chilli flakes, and some fresh basil if you have any handy.
Recipe by Maputing Cooking at https://maputingcooking.com/recipe/taro-leaves-pesto-linguine-laing-linguine-recipe/