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!