My Micky Booth warehouse neighbour up the road has started importing a range of organic and gluten-free legume pasta spirals. He’s a French chef by profession, and came across them on a visit to Provence in the south of France. Each of the pastas contain just one ingredient; organic pulse flour.
There are five pastas to choose from: red lentil, green lentil, chick pea, split pea and black beluga, and they only take three minutes to cook.
I’ve just had the split pea spirals for lunch along with some Parmesan cheese, olive oil, shepard avocado and a few cherry tomatoes. They are absolutely delicious, and don’t break down and crumble like some of the other gluten-free pastas.
Have a great week!