Air-Fryer Tofu-Edamame Balls with Mint-Pea Pasta

Steps

1. Press the tofu between towels for 10 minutes, then crumble it into a large bowl.
2. Pulse the edamame in a food processor until coarsely chopped and add to the tofu.
3. Add the breadcrumbs, parmesan, green onion, half the garlic, half the parsley, the dill, half the salt and the black pepper; mash and mix until the mixture holds together when squeezed.
4. Roll the mixture into 20 balls and brush them with one third of the olive oil.
5. Preheat the air fryer to 400°F (200°C). Air-fry the balls in a single layer, in batches if needed, for 12 to 14 minutes, shaking halfway, until golden and crisp.
6. Meanwhile, bring the water to a boil with the remaining salt and cook the pasta until al dente; add the peas for the last 2 minutes. Reserve a cup of the cooking water, then drain.
7. For the herb sauce, blend the ricotta, mint, remaining parsley, remaining garlic, lemon juice, lemon zest, remaining olive oil and a scoop of the cooked peas with a splash of the reserved cooking water until smooth.
8. Toss the pasta and peas with the herb sauce, loosening with more reserved water as needed, then top with the tofu-edamame balls and serve.