One of the reasons our insect pasta is so good is that you don’t need to add much to it. We like to do all the hard work, so that you don’t have to! This is a delightfully fresh recipe, with the summery flavours of pea and mint. It’s a simple dish that’s just as good cold as it is hot. And because the pasta is already packed with 18% protein, you can simply enjoy it with some green vegetables.
Insect pasta recipe with courgette, peas & mint
Ingredients for 2 servings
- 2 portions of JIMINI’S Conchiglie Rigate insect pasta
- 1 large courgette
- 120g frozen peas
- A small handful of mint
- Olive oil
- Salt and pepper
Instructions
1. Bring a large pan of well-salted water to the boil and cook the insect pasta according to the instructions on the pack.
2. Meanwhile, using the coarse side of your grater, grate the courgette.
3. Heat a generous glug of olive oil in a frying pan and add the courgette along with the garlic.
4. Once the courgette has softened slightly, add the frozen peas. They will cook through directly in the pan, so there is no need to boil them first.
5. Cook everything in the pan until the peas are heated through but still nice and bright green.
6. Add the cooked pasta to the pan along with the mint and toss everything together. Season well with salt and pepper.
7. Drizzle with a little olive oil and serve.
Really, you could add any summer vegetables you fancy here such as asparagus, broad beans, green beans, fennel, spinach… the list goes on and on. We’re already getting hungry again!
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