Pasta pesto is a classic go-to Italian dish, but this is no ordinary pasta. This is delicious fresh home made pasta with a small Giants twist. The cricket powder added to this recipe enriches it with protein which will keep you feeling satiated for longer. Paired with a simple but super tasty rocket pesto, we are sure you will love it!
Durum wheat flour 300 g
Cricket flour 50 g
Water 180 g
Almonds: 60 g
EVO oil: 200 g
Salt: 1 pinch
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.
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.
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.
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.
When the pasta is ready drain it and mix it with the rocket pesto