Pasta pop corns: the surprising recipe to serve with homemade pesto!

INGREDIENTS
Salt
200g of mafaldine pasta

For the pesto
1 clove of garlic
100g of basil
50g (1/2 cup) of parmesan
50g of almonds
100ml (1/2 cup) of extra virgin olive oil
50g (1/2 cup) of pecorino
100g (1/2 cup) of ricotta

Oil for frying

METHOD
1. Add the mafaldine pasta to a pot with water and let them boil for 13 minutes. Remove them from the heat and drain them.
2. Transfer the boiled pasta to the bowl with the cold water and mix with your hands for a few seconds.
3. Transfer the pasta to the baking tray covered with parchment paper. Bake in oven at 80°C/180°F for 120 minutes.
4. In a food processor add the garlic, basil, parmesan, almonds, extra virgin olive oil, pecorino, and ricotta and mix to make a pesto.
5. After time has elapsed transfer the pasta to the pan with hot oil and fry.
6. Serve them all together on a plate and dip them in the prepared basil pesto.
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