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Serves - 2

Time - 30 mins


Tagliatelle - 200g

White Onions - 2

Broccoli - 1

Garlic Cloves - 2

Chopped Tomatoes - 400g

Fresh Basil

Red Wine Vinegar 

Parmesan Cheese

Olive Oil 

Fennel Seeds  


1. MAKE THE SAUCE | 15 mins

  • Place the dried crickets into a bowl and soak them in water and set aside for later.

  • Chop the onions, separate the broccoli floret from the stalks, and dice the stalks into chunks. 

  • Add a dash of cooking oil to the pan at low heat.

  • Add the broccoli stalks, fennel seeds and garlic and fry for 5 minutes.

  • Add the soaked crickets and onion and fry until the onion becomes soft and translucent. 

  • Finally add the chopped tomatoes, basil and red wine vinegar. Season with salt and pepper

  • Let simmer for about 10 minutes - so we get going on the pasta

2. BOIL THE PASTA | 10 mins

  • In another pan, boil some water and add tagliatelle

  • Boil for about 8 minutes or until al dente. 

  • When the pasta is about half cooked add the broccoli florets. Make sure you don’t overcook the broccoli - we like it slightly crunchy. 👌

3. MIX | 5 mins

  • To finish the sauce stir in a generous handful of parmesan.

  • Drain the tagliatelle and broccoli keeping some of the pasta water.

  • Mix the pasta in with the sauce adding some of the pasta water to keep the mix nice and sloppy. Dry pasta is never good! 

  • Serve with plenty of parmesan and some sliced red chillies if you like it hot! 🌶

Cook this recipe with our Ready to Cook Dried Crickets.


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