I cannot tell you how many requests for product reviews I get, y’all. Is gajillions an actual number? That’s what the email-count feels like. Between the blog & curating the gluten-free box at Love With Food, I get a ton. I don’t post about all of them – in fact, it’s pretty often that I try something and then gently let the company know why I’m not interested in recommending an item.
I love the process actually, because that’s how I find fabulous new items to try and share with you. Pasta Lensi is one of those. They’ve recently launched a line of pastas made from pulses: aka legumes (you know, like beans and peas) that are made with single ingredients in a traditional pastificio (that’s a pasta kitchen) in the Lombardy region of Italy.
They sent me three varieties to try: Chickpea Casarecce, Red Lentil Fusilli and Black Bean Sedani. For those of you who didn’t learn your pasta shapes in school, sedani is like rigatoni, but smaller. These pastas are packed with protein and fiber, which is a plus for me, since I’m trying to get more of both of those. The texture is a bit toothsome, like proper al dente pasta should be, which I like. This pasta doesn’t like to be overcooked (I’d say no pasta does, but that’s a different post) so be mindful of the cooking times when you try some.
I warmed some of my favorite meatballs in tomato puree with fresh basil, parsley, salt and pepper while I cooked a box of the sedani. I tossed the sedani with a little butter, olive oil and salt, and then served the meatballs and sauce over the pasta. The results were delicious, my family ate it up. Yours will too, I’m sure.
xo – KC
The folks from Pasta Lensi provided materials for this post. All words and ideas are my own. Thank you for supporting the brands I work with, which allows G-Free Foodie to grow.