(2/3 servings):

FOR THE PESTO

• 50g fresh basil leaves
• 3 garlic cloves (about 12g)
• 40g pine nuts
• 50g Parmesan cheese, finely grated
• 80-120ml olive oil
• Salt, to taste
• black pepper, to taste

FOR THE PASTA

• 250/300g pasta
• 2/3 litres water
• 15-20g salt for the pasta water

TO LOOSEN THE SAUCE

• 80/120ml oat milk

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ITA

PER IL PESTO

• 50g foglie di basilico fresco
• 3 spicchi d’aglio (circa 12g)
• 40g pinoli
• 50g Parmigiano Reggiano grattugiato finemente
• 80–120ml olio d’oliva
• Sale, q.b.
• Pepe nero, q.b.

PER LA PASTA

• 250/300g pasta
• 2/3 litri d’acqua
• 15–20g di sale per l’acqua della pasta

PER RENDERE IL SUGO PIÙ CREMOSO

• 80/120ml latte d’avena

• Blender
• Large pot
• Colander
• Large pan or mixing bowl

1. Make the pesto
   Add to the blender:
   - Basil
   - Garlic
   - Pine nuts
   - Parmesan
   - A pinch of salt and black pepper
   
   
2. Pulse a few times
   While blending, slowly pour in the olive oil until the pesto becomes smooth but still slightly textured.
   Taste and adjust seasoning if needed.
   add 80–120 ml oat milk.
   If the sauce is still too thick: Add a little reserved pasta water.
   If it becomes too thin: Add extra Parmesan.
   
   
3. Cook the pasta "al dente"
   Bring 2–3 litres of water to a rolling boil in a large pot.
   Add 15–20 g salt.
   Add the pasta and stir immediately.
   Cook according to the package instructions, but begin checking 1–2 minutes early (the pasta is al dente then).
4. Before draining: reserve about 200ml of pasta water.
5. Drain the pasta
6. Combine everything
   

-BUON APPETITO!-