私たちはパスタもタンパク質も大好き。だから、小麦とひよこ豆を組み合わせた新しいパスタを作りました。クラシックな味わいとタンパク質のパワーを両立させた、まさに最高の一品です。このパスタは、ほどよいアルデンテの食感で、家族みんなで楽しめます。何しろ私たちは、プロテインパスタのプロですから。
My kids couldn't tell the difference from regular elbows, and I love that we're sneaking in extra protein from the chickpeas. Cooked up al dente in about nine minutes and held its shape perfectly in the mac and cheese.
The chickpea-wheat blend is a game changer for my high-protein dinners, and the elbows hold their shape even after simmering in a thick sauce. I've made it three nights in a row now and it's become my go-to.
The texture is surprisingly close to regular pasta, so my kids didn't even notice the switch. Having chickpeas as the second ingredient makes it a no-brainer for sneaking extra protein into our weeknight dinners.