Spaghettoni with sage pesto and beans cream

Here is a first course with an intense and creamy flavour.


Wash the sage and dry it, then blend it together with the almonds and pine nuts, oat milk, garlic, a couple of spoons of oil and a pinch of salt until you obtain a creamy pesto. 
Peel the peas, or use frozen peas. Steam them for 10 minutes, then transfer them to a bowl with ice to prevent them from changing colour. Once cooled, blend them with 4-5 tablespoons of oil, 10 g of cardamom, lemon zest, salt and pepper. 
Boil the spaghettoni al dente, season them with the sage pesto and serve together with the pea cream and some pine nuts, as in the photo.