Pasta with pesto is a classic Italian dish, but this isn't just any ordinary pasta. This is a delicious fresh homemade pasta with a little Small Giants twist. The Cricket Flour added to this recipe enriches it with protein which will make you feel fuller for longer. Combined with a simple but tasty rocket pesto, we are sure you will like it!


  • Difficulty: medium
  • Servings: 4


  • Durum wheat flour 300 g
  • Cricket flour 50 g
  • Water 180 g


    • Arugula: 200 g
    • Almonds: 60 g
    • EVO oil: 200 g
    • Salt: 1 pinch

    Form a pile with the flours in the center of the work surface, then create a fountain and pour the water in the center. Start kneading with your fingertips, incorporating water and flour, work the dough vigorously using the palms of your hands. From time to time roll out the dough and fold it over itself. Form a ball with the dough and let it rest for at least 15 minutes wrapped in cling film.

    Take the rolling pin and dust the table with a little flour, place the dough and start rolling it out. Try to roll it out as thinly as possible, but don't handle it for too long.

    For the pesto, wash the arugula, dry it with a cloth or in a salad dryer. Place the arugula, almonds and salt in a blender. Add the oil and start blending. Blend until you obtain a smooth, thick cream, salt to taste.

    In a saucepan, boil plenty of salted water. When the water boils, add the pasta and cook for 3-4 minutes.

    When the pasta is ready, drain it and mix it with the rocket pesto!

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