A dish with an oriental scent, but very simple to make. Fusilli, coconut and mint are the ingredients that make us fall in love with this recipe!

  • Difficulty: Easy
  • Doses for: 3 servings


  • Fusilli with cricket 250 gr
  • 2 medium courgettes
  • Half a clove of minced garlic
  • Fresh ginger 10 g
  • Evo oil to taste
  • Chili pepper to taste
  • Mint 1 sprig
  • Coconut milk 400 g
  • Lime 1
    Almonds 100 g
  • salt to taste

Finely chop the garlic, ginger and chilli pepper to taste, then brown them in a pan with extra virgin olive oil over a low heat.

When the garlic is golden, add the diced courgettes and cook them for about 3/4 minutes, then add salt and coconut milk, cooking over medium heat until the coconut milk has thickened slightly.

Cook the fusilli in a pan with plenty of salted water, then drain them al dente and add them to the sauce, continuing to cook until desired and adding a few chopped mint leaves and a squeeze of lime.

Plate the fusilli, Add to cart the almond flakes previously toasted in the pan and enjoy your meal!

Click here to watch the recipe video!

Recipe by

Bike Chef – Cristiano Sabatini
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