Pesto Pasta with lemon ricotta
Make this vegan by removing the parmesan, and adding a bit more salt, or vegan cheese.
You can make this the old way, in a pestle and mortar, or use a blender, which is a lot quicker, and tastes the EXACT same.
Recipe, makes enough pesto + ricotta for 2 portions;
THE PESTO
35g basil
1 big clove garlic
1 tbsp balsamic vinegar
8-10 tbsp olive oil
1 chunk Parmesan/ 1 tbsp vegan cheese (about 1.5cm cubed)
Squeeze lemon juice
2 tbsp pine nuts
Salt and pepper
THE LEMON RICOTTA
3/4 block super firm tofu (170g) (or use 170g ricotta)
1 lemon, juice and rind
1 tbsp cream cheese
Pinch salt
Pepper
Splash milk of choice
TO TOP/ ASSEMBLE
1 garlic clove
1 red chilli
1/6th cup frozen peas
Fresh Basil
Olive oil
Pasta of choice (I used pappardelle)
Method
If using real ricotta, skip part 1-5, and just mix your ricotta with the rest of the ingredients in a small bowl instead.
Cut your tofu into 4 slices, lay in-between pieces of kitchen roll and press down - leave the moisture to drain out for 5 mins
Remove the tofu from the kitchen roll, cube into 1cm cubes and add to an airtight container with the rind of one lemon and the juice of one, and add a pinch of salt.
Leave to marinade in the fridge for at least 1 day.
When ready to use, add to a blender with another pinch of salt, pepper, and a splash of soya milk.
Blend until the texture of ricotta, then use immediately, or refrigerate for another day.
Blend all the pesto ingredients together and adjust to taste.
Add your pasta of choice to a saucepan of salted boiling water, and boil for 6-7 minutes, until al dente. When your pasta is 2 minutes off, add your frozen peas to the boiling water.
Drain your pasta, reserving 1/2 cup pasta water.
Add the pasta and peas back to the saucepan, with 2-3 tbsp pesto, and a splash of pasta water
Season and plate up, topping with your ricotta, fried garlic and chilli, parmesan and seasoning.
Notes + Variations:
Make your own vegan ricotta if you WANT to - skip that part out otherwise, but it was very tasty.
