Method

• Cook the cricket meal pasta in boiling water until al dente
• Scoop the pasta out of the water and reserve some of the cooking water for later
• Heat a pan on a moderate heat, add the butter and cook until it starts to turn light brown in colour
• Add the broad beans and continue to cook for a minute before adding the pasta to the pan, about a tablespoon or two of the cooking water and the juice of the ½ lemon
• Mix everything together and season with salt and cracked black pepper to taste
• Serve immediately with some freshly grated parmesan and a sprinkle of parsley for garnish