I couldn’t scroll past one more video of pasta chips without giving them a try. And wow, these crunchy little farfalle are so delicious and so addictive I can’t believe I didn’t give them a go sooner. We’ve used one of my favourite pasta sauces, from our Extra Creamy Pesto Pasta to make this seriously more-ish snack.
Ingredients (Serves 2):
- 250g farfalle pasta
- 2 tbsp olive oil
- 1 tsp dried oregano
- 6 tbsp grated parmesan cheese
- 15g pine nuts
- 20g basil
- 50g cream cheese
- Juice of half a lemon
- ½ stock cube
Make your pasta chips:
Step 1: Add the farfalle to a pot of boiled water with a pinch of salt and bring to the boil over a high heat. Cook for 10 minutes until al dente.
Step 2: Drain the pasta, add it to a bowl with half the olive oil and parmesan cheese, all the oregano and a large pinch of salt and pepper. Stir until all the pasta is coated.
Step 3: Put the pasta in your airfryer, set to 180C for 10-12 minutes stirring with a spatula every 3 minutes until crisp, or in an oven for 17-20 mins at 200C.
Whilst the pasta chips are cooking make your pesto:
Step 4: Add the pine nuts to a large pot over a medium heat and cook for 2-3 min, stirring occasionally, until nicely toasted. Watch them like a hawk to make sure they don’t burn! Once done, transfer the toasted pine nuts to a food processor
Step 5: Peel the garlic and add it to the food processor with the basil (save a few leaves to garnish), the rest of the grated parmesan cheese and olive oil, 2 tbsp cold water, soft cheese, lemon juice and crumble in your stock cube. Blitz until well combined and smooth – this is your extra creamy pesto
Gousto Tip – for a speedy alternative mix 3 tbsp pesto with 150g cream cheese
Step 6: Serve your pasta chips with extra creamy pesto dipping sauce and garnish with chopped basil
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