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Cook your pasta according to the package instructions (approximate time: 10 minutes)
While the pasta is cooking, heat your olive oil in a pan and add the minced garlic.
Cook the garlic for a minute or so until it’s fragrant, then add the white wine.
Allow the white wine to cook down for another minute or two, then add the pesto to the pan along with the cream.
Season the sauce to taste and squeeze in the lemon juice, bringing the creamy pesto sauce to a low simmer without letting it boil.
Tip in your cooked pasta along with about 40ml of the pasta water and your grated mozzarella.
Stir everything together until you have a creamy, silky sauce (2-3 minutes).
Top the dish with your herby air fryer chickpeas, fresh basil, more fresh black pepper, and red chili flakes.