On the pulse

Satisfy your pasta cravings – and get a protein kick – with these tasty meals.

In these carb-o-phobic times we’re living in, pasta often gets portrayed as a culinary bad guy. And if you’re watching your macros, a big bowl of pasta can seem like a no-go zone. But the problem is this: pasta is so good. It’s delicious. It’s filling. It goes really well with cheese…

Luckily, these days there are a whole range of healthier pasta alternatives available, and the best news is they don’t taste like cardboard. In fact, they’re as tasty as the real deal. Some of them can even be better for you than regular pasta. Take San Remo’s new pulse pasta – it’s made using flour from peas, lentils, chickpeas and borlotti beans, delivering a substantial 28.8g protein per 125g serve. Plus, it’s higher in fibre and lower in carbs than regular pasta. So if you want to watch your macros, when those pasta cravings hit you now have a healthier option. Try these easy, healthy recipes, safe in the knowledge that you’ll never have to deprive yourself of pasta again.

About pulses

Pulses are a low-fat, low GI source of protein and fibre, and they also contain key vitamins and minerals like iron, potassium and folate. They’re also rich in bioactive compounds such as phytochemicals and antioxidants. Their high fibre content helps you to keep your “bad” LDL cholesterol levels down as well as filling you up, stabilising your blood sugar levels and keeping your bowels healthy. A real dietary multitasker.

Pulses are different to legumes – “legumes” refer to a plant whose fruit is enclosed in a pod, while “pulses” are a sub-group of legumes, and refer only to the dried seed. Some gripping trivia for you to wow people with at your next dinner party.


Spaghetti with cherry tomatoes, chilli, capers, basil and parmesan (pictured above)

Serves 2

250g San Remo Pulse Pasta Spaghetti

1 punnet cherry tomatoes

2 tablespoons olive oil

2 cloves garlic, sliced

½ teaspoon chilli flakes

1 tablespoons baby capers, rinsed

Salt and freshly ground black pepper

⅓ cup basil leaves

2 tablespoons grated parmesan

1. Cook pasta following pack instructions. Reserve ⅓ cup cooking water and drain.

2. Heat a large frypan over a medium- high heat and add tomatoes, shaking the pan regularly until tomatoes are blistered and start collapsing.

3. Reduce heat to medium, add olive oil, garlic and chilli to the tomatoes, stirring to combine. Using the back of a wooden spoon, gently squash the tomatoes to create a rustic sauce.

4. Add capers reserved cooking water, ½ the basil and season with salt and pepper, stirring to combine.

5. Add drained pasta, tossing until well coated.

6. Divide pasta between two bowls and sprinkle with parmesan cheese.




Pulse pasta frittata with kale and goat’s cheese

Serves 4

San Remo Pulse Pasta Chickpeas Spirals

2 tbsp extra virgin olive oil

1 brown onion, thinly sliced

250g punnet cherry tomatoes, cut in half

1 bunch kale, stalks removed and chopped

6 eggs

200ml milk

Salt flakes and freshly ground black pepper

100g goat’s cheese

1. Bring a pot of salted boiling water to the boil and cook pasta as per packet directions. Drain, refresh under cold water and drain again.

2. In a medium frypan, heat olive oil over a medium heat. Add onion and allow to cook gently for 5 minutes or until soft. Add cooked drained pasta, tomatoes and kale, tossing gently to combine.

3. In a separate bowl, add eggs, milk, salt and pepper together, whisking to combine.

4. Scatter the goat’s cheese on top of the pasta mixture, then gently pour over the egg mixture.

5. Turn the frypan down to a medium-low heat and allow the frittata to cook through.

6. Once the frittata has set, carefully turn out onto a plate and season with a little more salt.




Pulse penne, pesto, green beans, semi-dried tomatoes and feta

Serves 2

250g pack San Remo Pulse Pasta Penne

½ clove garlic, roughly chopped

1 ½ cups basil leaves

½ cup almonds, pistachios or hazelnuts

1 tablespoon lemon juice

⅓ cup parmesan, grated

¼ cup extra virgin olive oil

150g green beans, trimmed and blanched

½ cup semi dried tomatoes, drained and sliced

¼ cup smooth feta, crumbled

Basil leaves, extra, to garnish

1. Cook pasta following pack instructions, adding the beans for the final 2 minutes of cooking. Reserve ⅓ cup of cooking water and drain.

2. Place garlic, basil, almonds and parmesan together in a food processor and blend to a fine crumb. While the food processor is going, slowly add the lemon juice and olive oil until the pesto is a smooth paste or to a consistency of your liking.

3. Return pasta and beans to the saucepan. Add pesto, tomatoes and cooking water, tossing until combined.

4. Divide pasta between two bowls and top with feta and extra basil.

San Remo Pulse Pasta is available at Woolworths and independents. For more information and recipes visit