5 Plant-Based Pasta Sauces From Culinary School in Italy

Use greens, beans, nuts, and broth to make beyond-satisfying vegan sauces

Scroll on to learn about the kale-almond pesto coating these lumache. Photos: Sara Cagle

When people ask me about the best thing I learned in Italian culinary school, I’m tempted to hit ’em with a showstopper — like the beef-tongue ravioli with carrot-ginger sauce or the seared scallops with a quintet of vegetable purées. Those were…