Cricket penne with creamy leek sauce

Very yummy. This high-protein 10 per cent cricket flour penne from Tomorrow Foods takes longer to cook than regular pasta.

Ingredients

¾ cup	Protein pasta powered by crickets (Main)
1 large	Leek (Main)
50 g	Butter
1 serving	Salt and pepper, to taste
1 cup	Cream (Main)
1 cup	Lemon rind
½ cup	Grated tasty cheese

Directions

1. Cook the pasta in a large saucepan of boiling salted water until tender, about 15 minutes.
2. Meanwhile, trim the leek and wash well. Use the white and light green parts only. Halve lengthwise then thinly slice.
3. Melt the butter on medium in a non-stick frying pan. Add the leek and season. Cook on low until tender about 10 minutes. Stir often.
4. Add the cream and lemon rind. Simmer until slightly thickened. Add the cheese and stir until melted. Drain the pasta well and stir into the sauce.
5. Garnish with lightly salted dried crickets, if preferred.

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