Hear that noise? That’s the sound of your stomach celebrating. Yes, the foolish age of “carbs are the enemy” is over – it’s time to get back to nutritious basics and start including pasta in your diet again. Because, really, what were we thinking, giving up something as good as pasta?
Deliciousness aside, it’s a cheap and easy-to-cook source of carbohydrates – which your body needs to fuel your muscles and your mind. It’s a staple ingredient of a Mediterranean diet, which is increasingly being associated with a whole host of health benefits. And it’s the perfect foundation for a balanced, healthy meal. Toss in some veg and lean protein and you have a tasty, satisfying bowl of goodness that will fill you up without fattening you up. Even better, you don’t need to be Curtis Stone to cook with it – all you need to know is how to boil water. Yep, pasta has to be one of the easiest, most versatile ingredients that you’ll find in your supermarket.

So the legends from San Remo have you covered with these super simple recipes, all healthy and delicious.

Vegan Pesto Pasta with Broccolini

Serves: 2
Preparation Time: 2 minutes
Cooking Time: 12 minutes

 

 Ingredients:

250g San Remo Pulse Pasta Penne
2 bunches of broccolini, cut into thirds
1 cup basil leaves
1 garlic clove
¼ cup raw cashews
½ cup grated vegan cheese
Olive oil
¼ cup coconut cream
Salt & pepper
1 long red chilli, deseeded and finely chopped

Method:

  1. Boil a large pot of salted water.
  2. Blanch broccolini in boiling water for 2 to 3 minutes until soft. Once cooked remove and cool down.
  3. Cook pasta as per packet directions in broccolini water.
  4. Place basil, garlic, cashews, cheese, half of the broccolini and a small amount of olive oil into a food processor and blend until smooth. If needed add more olive oil to combine well.
  5. Combine the cooked pasta, coconut cream, broccolini puree and blanched broccolini.
  6. Mix together well and season with salt and pepper.
  7. Sprinkle chilli over, to serve.

Lamb Ragu with Pappardelle

serves: 4
Preparation Time: 5 minutes
Cooking Time: 30 minutes

  Ingredients:

 225g San Remo Nidi Egg Pappardelle
3 tbsp olive oil
1 sml white onion, diced finely
¼ cup basil, chopped finely
¼ cup pancetta, diced
400g minced lamb
1 cup white wine
1 dried chilli, chopped finely
½ lemon, zested
1tbsp dried oregano
1 jar of tomato passata
Salt & pepper
1 cup pecorino, grated

Method:

  1. Heat olive oil in a large saucepan. Add onion, basil and pancetta on medium heat. Cook for 5 minutes, stirring occasionally.
  2. Add the meat and cook for 8 minutes, stirring frequently.
  3. Pour in the wine and cook until alcohol has evaporated.
  4. Stir in the chilli, lemon, oregano and tomato passata. Cover and simmer for 15 to 20 minutes.
  5. Add salt and pepper to taste.
  6. Meanwhile, in pot of boiling, salted water, cook pasta as per packet directions.
  7. Strain pasta and add to pan.
  8. Serve with pecorino cheese.

Chickpea Pulse Pasta Frittata with Kale & Goats Cheese

serves:  4
Preparation Time:
10 minutes
Cooking Time: 20 minutes


 Ingredients:
250g packet San Remo Pulse Pasta Chickpea Spirals
2 tbsp extra virgin olive oil
1 brown onion, thinly sliced
250g punnet cherry tomatoes, cut in half
1 bunch kale, stalks removed and chopped
6 eggs
200ml milk
Sea salt flakes and freshly ground black pepper
100g goats cheese

Method:

  1. In a pot of boiling, salted water, cook pasta as per packet directions. Drain and refresh under cold water, then drain again. Set aside.
  2. In a medium frypan, heat olive oil over a medium heat. Add onion and allow to cook gently for 5 minutes or until soft.  Add cooked pasta, tomatoes and kale, tossing gently to combine.
  3. In a separate bowl, add eggs, milk, salt and pepper and whisk to combine.
  4. Scatter the goats cheese on top of the pasta mixture, then gently pour over the egg mixture.
  5. Turn the frypan down to a medium-low heat and allow the frittata to cook through.
  6. Once the frittata has set, carefully turn out onto a plate and season with a little more salt.

A bit about San Remo

San Remo have been the pasta people since 1936. That’s over 80 years of sharing the traditions and culture of pasta making with Australia.

Their Pulse Pasta range uses pulses such as peas, lentils, chickpeas and Borlotti beans to produce an alternative to traditional wheat pasta. The pasta has 65% more protein, 25% less carbs, 4 times more fibre than traditional pasta and is gluten free. Plus, it has a 5-star health rating and provides a perfect example of a company understanding global trends, with the rise in vegan, vegetarian and gluten free diets.

You can purchase the San Remo Pulse Pasta products from Woolworths and Coles nationally or at the Independent Supermarkets listed here.