My Pechay-Garlic sauce as a Superhero

I was thinking about pesto sauce as I searched for fresh basil leaves in my fridge but I only found pechay (Chinese cabbage) instead. I told myself, 'Why not try?" Its color is green that resembles pesto. The flavor ranges from sweet to a tangy mustard-like taste, so it also has a 'wow' factor for my pasta. Then, my modification started.

Pechay can be seen and usually used in varied Asian cuisines like in Korea for kimchi, a salivating dish.

Chicken Pasta with Pechay-Garlic Dressing

Ingredients:
3cups water
2tsp or 10ml butter
100g spaghetti pasta

50g chicken fillet
1pc large tomato, 1cm cubed
5pcs button mushroom, thinly sliced
salt, to taste
pepper, to taste

cheese, shredded, to taste

Puree:
few drops of water
7pcs pechay leaves (chinese cabbage), stalk removed
garlic 3 cloves
pinch of long chilli, green, seeded minced
1 1/2tsp calamansi juice
1T or 15ml butter
salt, to taste

Methods:
Boil water and butter in a small pot. Add pasta. Cook until al dente. Set aside and cover.

Fry chicken fillet (marinated with a little salt) in a pan of butter oil. Add potato and mushroom halfway thru the cooking process of the meat. Season. Set aside and cover.

In a blender, put drops of water, pechay leaves, long chilli, garlic, calamansi juice, and butter. Process until the consistency of a puree. Season with salt. Transfer and cook mixture to a low-set heated pan to reduce the rawness of pechay. Avoid browning.

To serve, put 3-4 tsp of the puree mixture as a dressing to pasta, meat and veggies. Top with cheese.