Boil (or steam) the pak choi until cooked. Mash the basil with the garlic, a pinch of salt and pepper. Add olive oil to the mash (this is essentially a simplified version of pesto and, quite honestly, if you have pesto around simply use it instead of preparing the mash).
Boil the pak choi (or steam it) until cooked. Blend in a mixer the boiled pak choi,
the ricotta, the yogurth and three tablespoons of extravirgin olive oil until smooth. Add salt and pepper to taste.
Add the basil mash (or pesto) to the mix and enrich with parmisan cheese. Toss over the boiled lumaconi and serve hot.