This week I'm sharing this insanely gorgeous Chargrilled Capsicum & Olive Pesto Spaghetti recipe to celebrate the launch of San Remo's new Pulse Pasta range. This is super exciting because this new range is gluten-free so all the coeliac's and gluten-intolerant people out there can now enjoy a big bowl of spaghetti like the rest of us do! The new Pulse Pasta varieties made with peas, lentils, chickpeas and borlotti beans have 65% more protein than San Remo's traditional varieties with 25% less carbohydrates too; while the chickpea pulse pasta have 50% more protein than regular San Remo pasta making it a perfectly healthy meal.
Plus it comes in three different varieties, spaghetti and penne made with peas, chickpeas, lentils and borlotti beans, and spirals made from chickpeas. A key feature I LOVE is that the Pulse Pasta made with peas, lentils, chickpeas and borlotti beans has around 4 times the fibre of regular San Remo pasta, something that is really important, seeing many of us Aussie often don't meet our daily fibre requirements. And just in case you need another reason to make this recipe, high protein fibre-filled meals keeps you feeling fuller for longer so you won't be searching for a snack in between meals.
The Pulse Pasta range, which has been awarded a Five Star Health Rating, is available from Woolworths and independent supermarkets nationwide now and perfect for those who are vegan, to those who follow a gluten-free diet, and everyone in between!
Happy cooking guys, I know you'll love this speedy, healthy dish that's perfect for a mid-week meal!
This post is in partnership and sponsored by San Remo. All opinions are honest and my own as always.
