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!

Recipe by @pwpantry.


  • 250g Hoppa Pasta
  • 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!

https://www.hoppafoods.com/crikey-crickets/ more here!