New:Crispy Bakes and gift boxes!| order before 19.12 to receive before xmas!

Fresh pasta with rocket and almonds pesto

ingredients

Serves Four

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


ROCKET PESTO

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

PREPARATION

  1. Make a mound with the flours in the middle of your work surface, then create a well in the middle of the mound (it will kind of look like a volcano)  then pour the water into the centre. Start to knead with the tips of the fingers incorporating water and flour, work the dough with force using the palms of your hands. From time to time roll out the dough and fold it again on itself. Form a ball with the dough and let it rest for at least 15 min wrapped in transparent film.
  2. Choose your favourite pasta type ( with this recipe we suggest maltagliati) and roll the pasta dough. Take your rolling pin and dust the table with some flour, place your pasta and start rolling. Try to roll it out as thin as possible but don’t handle it for too long.
  3. For the pesto, wash the rocket, dry it with a cloth or in a salad drier. Put the rocket, almonds and salt in a blender. Add the oil and start blending. Blend into a smooth thick paste, salt to taste.
  4. In a saucepan, boil plenty of salted water. When the water is boiling, put the pasta in and cook for 3-4 minutes. This is fresh pasta and 3-4 minutes is enough.
  5. When the pasta is ready drain it and mix it with the rocket pesto
This recipe has been created by
MARCO PARRINELLO

Do you want to recreate this recipe? Do you want to create your own signature dish? Discover our insect flours. 

BE PART OF THE CHANGE

Subscribe for all things edible insects! Plus 10% off your first order!