Bring a large pot of heavily salted water to a boil. Cook pasta al dente according to package directions and drain.
Toss the pasta with olive oil, parmesan cheese, Italian seasoning, garlic powder, salt and pepper.
Air fryer at 400°F for 10-12 minutes, tossing a couple times.
For the Glorys® Whipped Ricotta
Preheat the oven to 350°F (180°C).
Cut the Glorys in half and place in a baking tray. Sprinkle with chopped thyme, salt, pepper and half ½ tbsp of olive oil. Roast for 15-20 minutes then remove to set aside and cool.
Put the ricotta, lemon, parmesan and a pinch of psalt and pepper to a food processor, blitz until smooth (a couple of seconds).
Add the ricotta dip to a serving plate or shallow bowl and make a small well in the middle.
Add the roasted tomatoes, drizzle with a touch of olive oil, a sprinkle of salt and pepper and a few extra thyme leaves. Serve with crusty bread or crackers.
