Crispy Pasta Crisps with Roasted Red Pepper Dip
bowl, kettle, saucepan, air fryer, mortar and pestle, blender
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- 175 g cashews
Boil the kettle and pour the water over the cashews. Set aside for 10 minutes, then drain and rinse well.
- 200 g rigatoni
Cook the pasta according to pack instructions and drain well.
- 30 g grated Parmesan cheese
- 15 g breadcrumbs
- ½ tsp smoked paprika powder
- 1 tbsp red pesto
In a large bowl, mix together the pesto (or use olive oil), grated Parmesan, breadcrumbs, paprika and season with salt & pepper.
Once the pasta is cooked, toss it in the pesto mixture so all the pasta is covered.
- air fryer
Add in an even layer to your Air Fryer and cook for 15 minutes until nice and crispy. If you don’t have an Air Fryer, bake in the oven at 160 C for 15 minutes or until the start to golden up.
- ¼ tsp cayenne pepper
- 3 tsp sesame seeds
- ½ tsp sea salt
- mortar and pestle
While the pasta is cooking, in a dry, non-stick pan, heat the sesame seeds over a medium heat for 3-4 minutes until they start to brown and pop, while stirring regularly. Take care not to burn. Once toasted, crush the sesame seeds to a powder in a pestle and mortar (or bag them and smash with a rolling pin) then mix with the salt and cayenne pepper. Put it in a bowl and set this spice mix aside.
- 2 tsp garlic powder
- 50 g jarred roasted bell peppers
- 1 lemon
- ½ tsp salt
- ½ tsp pepper
- 1 pinch chili flakes
- 100 ml water
To make the dip, add the drained and rinsed cashews into a blender with the garlic powder, roasted red peppers, juice of 1 lemon, water, chilli flakes (depending how how you like it) and the salt and pepper. Blend until very smooth then transfer to a bowl.
- basil (optional)
When the pasta chips in the air fryer are cooked, and nice and crispy, immediately toss in the spice mix and serve with the dip and some fresh basil leaves (optional).
Enjoy your meal!