Air fryer garlic parmesan pasta chips with whipped feta

Instructions

• 1.Boil the pasta

  Boil the rigatoni for about 10 minutes, following the packet’s al dente timing.
  Drain thoroughly and let steam escape for 2 minutes: wet pasta will brown less evenly.
  

• 2.Whip the feta

  Blend the feta, yogurt, lemon juice and teaspoon of oil into a thick cream.
  Refrigerate while you cook the chips.
  

• 3.Season

  Toss the pasta with the tablespoon of oil, garlic and 20 g of parmesan.
  Save the remaining cheese and parsley for serving.
  

• 4.Air fry

  Preheat according to your manual.
  Spread the pasta without crowding and air fry at 200°C for 8 minutes, shaking halfway.
  Taste a slightly cooled piece; add one minute at a time if it is still soft, stopping at a light golden colour.
  Work in batches if needed.
  

• 5.Serve

  Rest the chips for 2 minutes, then add the remaining parmesan and parsley.
  Serve straight away with the whipped feta on the side to keep the chips crisp.