Pesto al basilico
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Pesto is a typical condiment for pasta, very popular in Italy. And we can make fresh pesto by taking the leaves directly from a basil.
All the Recipes#
Linguine al pesto di barbabietola
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This is a recipe that we learnt as a vegeterian recipe (with cheese in it), and made vegan using cashews and nutritional yeast. It's incredibly delicious, especially because I am not a beetroot fan, but this one is just amazing. It is also quite oily, so don't eat it too often! 
Besciamella
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You're not going to use this recipe on its own, but you will use it to complement other dishes (e.g. lasagna, crespelle...).
Zuppa di Cavolo Nero
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This is a soup with Cavolo nero and other ingredients. Honestly, the first time I saw a Cavolo nero I thought: WTF?? It just looks like you're eating grass, like a goat. But then you find out it's actually very tasty, and with the right mix of ingredients, it can be delicious.
Crespelle
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Crespelle are more widely known with their French name "crêpes". However, when I say "Crepelle" as a dish, I mean an oven-cooked dish with crepes filled with anything you'd like, and besciamella on top. Great for an indoor Sunday in Winter, it's a very filling and equally tasty dish!