San Remo pulse pasta

Product review: San Remo pulse pasta

I came across San Remo pulse pasta at the Gluten Free Expo a few weeks ago. Even though I very rarely eat pasta (in fact I never buy or cook it because I prefer using vegetables as the vehicle for sauces), these caught my eye because they are not just an empty source of refined carbohydrate, but actually pack some nutrition. Because they are only or mostly made from pulses, they are higher in protein, lower in carbs and higher in fibre than regular pasta.

They come in three shapes: spaghetti, penne and fusilli. The spaghetti and penne are made out of equal parts of pea, chickpea, borlotti bean and lentil flour. The recommended serve is 125g (half a pack), which I think was a bit too much. Our serves were about 80-85g. The macros per serve for these are:
Protein: 28.8g
Fat 3.8g 3.0g
– saturated 0.5g
Carbohydrates 57.5g
– sugars 3.8g

The fusilli is made of chickpea flour (75%) and potato starch. The recommended serve is also 125 g and these are the macros per serve:
Protein: 22.5g
Fat 4.4g
– saturated 0.6g
Carbohydrates 71.3g
– sugars 2.8g

I tried the pasta with three recipes that remind me of my childhood: tallarín saltado de pollo criollo, tallarines blancos con atún and tallarines verdes.

Tallarín saltado de pollo criollo

Tallarines blancos con atún

Tallarines verdes

I was very pleased with the flavour and texture of the three shapes. They reminded me of whole wheat pasta in both fronts but felt a lot better digestion-wise. I found the flavour did not overpower the main ingredients in either of the dishes.

San Remo pulse pasta is available in major supermarkets. I recommend you give it a go whether or not you’re sensitive to gluten, the nutritional value is worth it.

Visit the following link for more information about San Remo gluten free pasta, including the pulse varieties.

Recipe: Tallarines verdes (Peruvian pesto pasta)

This is a revised version of the tallarines verdes recipe I posted several years ago. What’s the difference? This recipe is closer to my aunties’ recipe and features gluten-free pasta.

Like tallarines blancos, this dish was in rotation at my aunties’. The difference is that for a long period of time I didn’t like the pesto sauce but loved the white sauce. My uncle was the opposite, so on pasta day only one of us was happy. Obviously, I grew out of my pesto aversion and now love it.

Once again, I didn’t get to ask my auntie Sumi for the original recipe before she passed away. I have tweaked the current family recipe to approximate the taste I remember. My aunties used penne, I used fusilli because I think this shape works better with pesto.

Tallarines verdes (Peruvian pesto pasta)
Yield: 2-3 servings

Tallarines verdes

Ingredients

  • 1 (250g) pack gluten-free pasta, preferably fusilli (I used San Remo pulse pasta)
  • 1 cup basil leaves
  • 1 cup English or baby spinach
  • 75g queso fresco or feta cheese (I used goat’s feta)
  • 2 tbsp grated parmesan
  • salt and pepper

Directions

  1. Cook pasta according to pack instructions. Drain, reserving some of the cooking water.
  2. Process or blend basil, spinach, cheese and parmesan, adding a few tablespoons of the reserved cooking water to achieved desired thickness. Season to taste.
  3. Return pasta to pot, coat with sauce (heat a bit if needed) and serve with a side salad.

Recipe: Tallarines blancos con atún (pasta with white sauce and tuna)

This is one of the dishes that were in rotation at my aunties’ but I never got sick of it. In fact, it was one of my favourites. Sadly, I never got the original recipe from auntie Sumi. This is my best attempt to approximate the dish using my taste memory and the current family recipe.

Tallarines blancos con atún (pasta with white sauce and tuna)
Yield: 2-3 servings

Tallarines blancos con atún

Ingredients

  • 1 (250g) pack gluten-free pasta, preferably penne (I used San Remo pulse pasta)
  • 2 tbsp butter
  • 2 tbsp rice flour
  • 1 cup milk (any kind, I used A2 full fat)
  • 2 tbsp grated parmesan
  • 2 (185g) cans tuna
  • salt and pepper

Directions

  1. Cook pasta according to pack instructions. Drain and reserve.
  2. Heat up milk until warm. Don’t let it boil.
  3. Melt butter in a saucepan or pot. Add rice flour and stir until smooth. Cook for a couple of minutes, stirring constantly.
  4. Continue stirring as you pour milk slowly until the sauce has thickened.
  5. Turn off heat, add parmesan and tuna, mix well and season to taste.
  6. Add pasta, coat with sauce and serve with a side salad.

Recipe: Tallarín saltado de pollo criollo (Peruvian stir-fried noodles with chicken)

Let me introduce you to lomo saltado‘s cousin, tallarín saltado. Both dishes came to life thanks to the fusion that happened due to the large influx of Cantonese people in Perú between mid 1800s and early 1900s. They share the same core ingredients: beef, tomato, red onion, soy sauce, vinegar, garlic, with the main difference being the starch: rice and potato chips in the case of lomo saltado and noodles in the case of tallarín saltado

Yes, I know I said one of the core ingredients of tallarín saltado is beef, but this recipe has chicken in it. This is a fairly common variant and is the one I grew up eating at the Japanese-Peruvian club we were members of. I also find it easier to make with a conventional stovetop, making good stir-fried beef requires a level of heat that is difficult in most homes.

For this recipe, I used a pack of San Remo pulse pasta that I grabbed at the Gluten Free expo. I will be reviewing the pasta later, so I won’t say much here. You can use any type of long pasta for this dish, e.g. flat rice noodles.

One last thing, the “criollo” bit of the name is to differentiate between this version of the dish and the one you typically find in chifas (Chinese restaurants), which is closer to the stir-fried noodle dish most people are familiar with.

Tallarín saltado de pollo criollo (Peruvian stir-fried noodles with chicken)
Yield: 3 servings

Tallarín saltado de pollo criollo

Ingredients

  • 1 pack gluten-free spaghetti (I used San Remo pulse pasta)
  • 2 tbsp coconut oil
  • 500g chicken breast or thigh fillet, sliced
  • 1 red onion, cut in thick slices
  • 2 tomatoes, cut in wedges
  • 6 green onions, cut in 3cm pieces
  • 2 garlic cloves, minced
  • 1cm piece ginger, minced or grated
  • 2 tbsp tamari or gluten-free soy sauce
  • 2 tbsp red wine vinegar
  • 1 tbsp oyster sauce

Directions

  1. Cook pasta according to pack instructions. Drain and reserve.
  2. Heat oil in a wok or large saucepan at high heat. Add chicken.
  3. When chicken is fully cooked, add red onion and cook for 1-2 minutes, stirring constantly.
  4. Add tomatoes, green onions, garlic and ginger. Cook for another couple of minutes.
  5. Add pasta and sauces, mix well and serve with a side of vegetables.