Kale is a genuine superfood which makes the perfect switch for basil in this pesto recipe. Combine that with the high protein from the crickets and the healthy oils in the cashew nuts and this becomes so much more than just a tasty bowl of pasta.

Serves: 2 Portions

Time: 30mins


Dried Crickets - 30g

Cashews - 60g

Chilli Flakes - 2g

Lemon Salt - 2g

Rigatoni Pasta - 200g

Parmesan - 40g

Garlic - 1/2 clove

Kale - 125g

Lemon Juice - 1/2 lemon

Olive Oil - 100ml


1. ROAST CRICKETS & KALE | 10-15 mins

  • Pre-heat oven to 170C/150C fan/gas 3.

  • Lightly crush the cashews and spread with crickets onto a baking tray. Roast for 5 minutes.

  • In a bowl add a handful of kale, a tbsp of olive oil and a pinch of lemon salt and pepper seasoning to taste. Mix well and spread onto another baking tray. Bake in the oven for 5 - 10 minutes or until crispy.


  • Bring a pan of water to the boil, cook the pasta for 10-12

  • Whilst the pasta is boiling, using a food processor blend raw unroasted kale, olive oil, parmesan, lemon juice, garlic, blackpepper, lemon salt, chilli flakes (to taste), and most of the roasted crickets and cashew nuts saving some for garnish later. Blend well until the mix is smooth and pesto-y.

3. MIX PESTO & PASTA | 5mins

  • Once the pasta is cooked drain and add back to the pan.

  • Spoon in the pesto and stir it together well.

4. SERVE & GARNISH | 3mins

  • Spoon the pasta into bowls and garnish with the crispy kale and remaining cricket and cashews.

  • Grate a little parmesan over the top and dig in!

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