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 

Method : 

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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