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Export 11 ingredients for grocery delivery
Step 1
Prepare vegan pesto. Transfer to a small, airtight container. Cover with a thin layer of olive oil. Refrigerate until needed.
Step 2
Bring a large pot of water to boil. Add in a big pinch of salt. Add in pasta. Cook until nearly tender, but still firm (al dente).
Step 3
Reserve ¼ cup pasta water.
Step 4
Drain pasta and keep in pot, removing from heat. Place on a heatproof surface.
Step 5
Drizzle olive oil over pasta. Toss to coat—this will prevent the pasta from sticking.
Step 6
Add pasta water to pot. Toss again to coat.
Step 7
Pour pesto over cooked pasta. Toss until well coated.
Step 8
Transfer into serving plates. Garnish with basil leaves and pine nuts.
Step 9
Top with parmesan and salt and pepper to taste. Enjoy!