Tag Archive for: legume pasta

Legume pasta with spirulina and red pesto

Legume pasta with spirulina and red pesto is a recipe that combines intense flavour and nutritional value in a surprisingly well-balanced way. The star of the dish is Spinosi’s egg-based legume flour pasta, an excellent choice for those who wish to bring to the table a complete, satisfying first course that also supports metabolic wellbeing.

Compared to traditional pasta, this legume-based pasta stands out for its nutritional profile: it provides 43 g of carbohydrates, 27 g of protein and 9.6 g of fibre per 100 g of dry product. Carbohydrate content is significantly lower, while protein and fibre levels are considerably higher than in durum wheat pasta. This translates into greater satiety and a slower absorption of carbohydrates—an especially valuable aspect for maintaining more stable blood glucose levels over time. The presence of egg in the dough also enhances the overall protein quality, making the dish nutritionally more complete.

What makes this recipe even more interesting is spirulina, a microalga known for its rich content of micronutrients and antioxidant compounds. It gives the pasta its deep green colour while adding further nutritional value.

The sauce, a red pesto made with sun-dried tomatoes, nuts and Parmigiano Reggiano, completes the dish with a combination of healthy fats, savoury notes and aromatic depth, transforming a simple recipe into a rich and satisfying experience.

Legume pasta with spirulina and red pesto    

19g CHO per 100g of cooked and dressed pasta

 Ingredients for 4 servings

  • 400g Legume pasta Spinosi with spirulina**
  • 100g sun-dried tomatoes in oil*
  • 40g Parmigiano Reggiano
  • 30g peeled almonds
  • 30g pine nuts
  • salted ricotta
  • extra virgin olive oil
  • basil
  • pepper

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Drain the sun-dried tomatoes thoroughly from their oil. Place the pine nuts and almonds in a non-stick pan and toast them for about 10 minutes.
  2. Transfer the tomatoes, pine nuts, almonds and grated Parmigiano Reggiano into a blender and blend until smooth. Add a pinch of black pepper, a drizzle of olive oil and a little water as needed to achieve a creamy pesto consistency.
  3. Transfer the pesto to a large frying pan, big enough to toss the pasta once cooked.
  4. Cook the pasta in plenty of salted water, drain it al dente (reserving some of the cooking water), and add it to the pan with the pesto. Toss over a high heat for a couple of minutes, adding a little cooking water if needed, until the pasta is well coated.
  5. Serve hot with a grating of salted ricotta and a few fresh basil leaves.

ilaria-bertinelli-pasta-di-legumi-all-alga-spirulina

/0 Comments/by

Christmas Eve: Fettuccine with walnut sauce and cabbage

On Christmas Eve we have the tradition of preparing a long-shaped pasta dressed with tomato or walnut sauce, so this year I have decided to share an idea to cook Fettuccine with walnut sauce and cabbage using an artisan pasta made with legume flour and eggs by the pasta maker Spinosi in the Marche region.

Why a legume pasta? Certainly to reduce the carbohydrate amount of the pasta dish during a dinner made up of many courses, but also to increase the sense of satiety and thus reduce the craving for Christmas sweets at the end of the meal.

A characteristic that struck me in Fettuccine Zero+ Spinosi is the rough surface of the pasta, which is something very unusual in the world of gluten-free products. Furthermore, this pasta is an excellent ally in the diet of sports people thanks to its high (plant and animal) protein content.

Have I managed to relieve guilty feelings that are unavoidable during the holiday season? Then, let’s start cooking! and if you are looking for another pasta recipe, have a look at Paccheri filled with artichoke cream.

Fettuccine with walnut sauce and cabbage

15.35g carbohydrates per 100g

Ingredients for 4 servings

  • 300g cabbage or Savoy cabbage
  • 250g Fettuccine Zero+ Spinosi**
  • 1 clove of garlic
  • extra virgin olive oil
  • some walnut kernels
  • some mint leaves

Ingredients for the walnut sauce

  • 100g milk
  • 80g walnut kernels
  • 20g breadcrumbs**
  • a bit of garlic
  • salt and pepper

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Sauté the cabbage or Savoy cabbage cut in thin strips in a large non-stick pan with a dribble of extra virgin olive oil and a clove of garlic adding some tablespoons of water to complete cooking; set aside.
  2. Prepare the walnut sauce. Soak the breadcrumbs in milk and, once soft, put in a blender with the remaining sauce ingredients. Blend to a smooth and even mixture.
  3. Put a pot of water on the heat, bring to the boil and salt it. Throw Fettuccine and cook al dente; drain and pour the pasta in the pan with the cooked cabbage, then mix adding the walnut sauce and some of the cooking water of Fettuccine.
  4. When Fettuccine are nice and creamy, serve and complete with some walnut kernels, freshly ground pepper, a dribble of extra virgin olive oil and some mint leaves.

fettuccine alla salsa di noci e verza

Version with gluten of Fettuccine with walnut sauce and cabbage

The recipe does not need adaptation for the version with gluten.

/0 Comments/by