HISTORY AND ORIGIN

The penne pasta shape, reminiscent of a pen nib, originated in the city of Genoa in northern Italy. Here, it is combined with the delicate flavor notes of green peas. The pasta retains its traditional shape and texture, while the light, vegetal aftertaste provided by the green pea flour allows for the creation of refreshing new flavor combinations on the plate.

Why choose green pea flour pasta?

• High protein content - helps to diversify your daily diet and provides longer-lasting satiety
• Pasta rich in fiber can enrich your daily diet and support balanced nutrition
• Low saturated fat content makes it easy to combine pasta with other ingredients without weighing down your diet

PREPARATION

Boil water and add salt. Add the green pea pasta and reduce the heat. Cook for 6-7 minutes, stirring occasionally. The foam that forms during cooking is a sign of the product's naturalness - remove it with a spoon. When done, drain the water and taste to make sure the pasta is cooked and has the desired consistency. Season with your favorite spices or other ingredients.

Recommended use:

The flavor of the pasta is best revealed when combined with zucchini, basil, lemon, and mint | Goes well with ricotta or Parmesan cheese or other mild sauces | Perfect for discovering new, inspiring Italian flavor combinations, especially when used with extra virgin olive oil