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
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.
2. BOIL PASTA & BLITZ PESTO | 12mins
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!