Little did you know that our popular SeaSpiral pasta was created for the BBC!
A while ago I was asked to contribute to a panel on the future of food at the BBC World Changing Ideas summit. While I was talking about the role of seaweed in the human diet, they wanted to serve the experience and needed a seaweed pasta. Phettuccine however, was a bit flat for a salad with bounce; and so SeaSpirals were born at the behest of the BBC.
This recipe can however be made with SeaSpirals or Phettuccine, hot or cold. You can prepare a large base, keep it refrigerated and add a different condiment each day for variation of work lunches. The resistant starch in the cold pasta is good for your gut, alongside the amazing SeaFibre in our seaweed. Read more about nutrition in our Seaweed Pastas here.
- SeaSpirals or Phettuccine - 300g serves about 4
- 1 tin of chickpeas
- Cherry tomatoes
- Olive Oil
- Balsamic Vinegar
- PhycoSalt and pepper
- Condiments of choice such as Phukka, feta cheese, olives or roasted vegetables.
- Boil pasta until al dente - approximately 6 mins, drain and let cool.
- Drain the chickpeas.
- Slice the cherry tomatoes.
- Toss all ingredients together, and then garnish or add your condiments of choice. We LOVE adding lashings of Phukka which is rich in protein and anti-oxidants. Other ingredients we love to use are feta cheese for some extra calcium, roasted vegetables and olives for anti-oxidants, and walnuts for added Omega-3.