Pesto Pasta with lemon ricotta

Ingredients

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

1. If using real ricotta, skip part 1-5, and just mix your ricotta with the rest of the ingredients in a small bowl instead.
2. 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
3. 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.
4. Leave to marinade in the fridge for at least 1 day.
5. When ready to use, add to a blender with another pinch of salt, pepper, and a splash of soya milk.
6. Blend until the texture of ricotta, then use immediately, or refrigerate for another day.
7. Blend all the pesto ingredients together and adjust to taste.
8. 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.
9. Drain your pasta, reserving 1/2 cup pasta water.
10. Add the pasta and peas back to the saucepan, with 2-3 tbsp pesto, and a splash of pasta water
11. Season and plate up, topping with your ricotta, fried garlic and chilli, parmesan and seasoning.