I ABSOLUTELY love trying new and different foods… so what better than pasta made from CRICKETS!? Did you know that cricket flour has more protein than in sirloin and chicken?! I can see how crickets are forging a path for insect-eating acceptability in the Western world as this pasta tastes delicious, not “bug-like” in any way, and is such a perfect protein hit! Not to mention, its estimated that crickets are 20 times more efficient and produce 80 times less methane than cattle …. so you can enjoy guilt free and support our planet!
Hoppa Pasta (made from crickets – full of protein & sustainable for the planet!)
2 cups fresh kale (I used cavolo nero & curly kale mix)
1/2 cup raw cashews
4 garlic cloves
3/4 cups of good quality extra virgin olive oil
juice of 1 lemon
the zest of 1 lemon
1 tbsp nutritional yeast / grated parmesan
Good quality sea salt to taste
Basil & more parmesan to serve
Pop all the ingredients into your food processor and pulse until finely chopped.
Taste test and add more lemon or salt to taste / olive for consistency.
Meanwhile boil up your Hoppa Pasta for 7 minutes in a pan.
Whilst its on the hob, also fry up some additional kale & chilli flakes in a pan to serve with your dish.
Once the pasta is cooked, mix in your pesto, toss in your extra fried kale and let it all melt together.
Chilli flakes & grated parmesan to serve.
Cricket Pasta is a good source of vitamins and minerals, including vitamin B12, vitamin B2, iron and calcium. Give this sustainable and healthy source of protein a try soon!?
https://www.hoppafoods.com/crikey-crickets/ more here!