Air fryer pasta chips with basil ricotta dip
6 serves
20 m
10 m
Ingredients
- 175 g wholemeal penne pasta
- 3 tsp olive oil
- ¼ cup grated parmesan cheese
- 1½ teaspoons dried Italian herbs
- Vegetable sticks, to serve (see tips)
Basil ricotta dip
- 300 g fresh ricotta cheese
- ⅓ cup firmly packed basil leaves, plus extra to serve
- 1 small clove garlic, chopped
- 1 teaspoon finely grated lemon rind
Method
Method
Step 1
Cook pasta in large saucepan of boiling water following packet directions until just tender (al dente). Drain, then rinse under cold water and drain well.
Step 2
Transfer pasta to a large bowl. Drizzle over oil. Sprinkle with parmesan and Italian herbs. Toss well to coat.
Step 3
Remove the basket from a 7-litre capacity air fryer and lightly spray the base with olive oil. Add pasta to basket in an even layer. Return basket to air fryer. Air fry at 200 °C for 10 minutes or until golden brown, shaking halfway during cooking time to ensure even browning. Remove basket. Transfer pasta chips to a baking tray to cool.
Step 4
To make dip, process all ingredients in a food processor until smooth. Transfer to a serving bowl. Season with pepper. Sprinkle with extra basil leaves.
Step 5
Serve pasta chips with dip and vegetable sticks.
Tips
- Replace penne with wholemeal pasta spirals if preferred.
- Pasta chips will keep for up to 1 week in an airtight container.
- Store dip in a container in the fridge for up to 3 days.
- Basil can be replaced with parsley, if preferred.
