I am so excited to be partnering with Kaslo Sourdough for this gorgeous dish that is equally as satisfying to the eyes and soul as it is to the bod and taste buds. I was introduced to their pasta a few months ago, and being obsessed with everything sourdough I was immediately intrigued. Sourdough bread has been a favorite of mine since I was a kid, that slightly tangy flavor just does it for me every time! If it’s possible, I have come to love it even more since learning about some of its interesting health benefits!
I work a lot with clients with IBS (Irritable Bowel Syndrome) and digestive health issues. You’ve probably noticed an increase in talk about gut health in recent years. And often wheat and gluten are targeted as the villains in causing undesirable symptoms like gas, bloating and general digestive issues. A few years ago, a client of mine who had a hard time with wheat, found she was able to eat sourdough bread without issue. I did a bit of research into this and learned that because of the unique method used to make sourdough products (beware, not all things labeled “sourdough” are actually made this way), where they actually use bacterial cultures to ferment the grains, they are much more easily digested.
The Letrarri’s, the family behind this brand, developed these products after similarly discovering that their son, who had a wheat intolerance, was able to enjoy sourdough bread without issue. I have to mention that a wheat intolerance is not the same as Celiac where gluten must absolutely be avoided. From first developing their signature sourdough bread, they have since expanded to develop their amazing line of pastas. They are the essence of the types of brands I love to support. A true family business run by Mom, Dad, son and daughter. With a goal of supporting local and sourcing exclusively from Canadian farmers (unless the grain they are looking for isn’t available as an organic Canadian product) and keeping the environment to allow their customers to fall in love (or expand their love) for delicious wheat based products again, when I had the opportunity to connect with this amazing family, it was hard not to fall in love with them as well.
PLUS, these pastas are absolutely delicious. With a whole line including traditional white pastas as well nutrient packed hemp, quinoa, buckwheat and more. There’s something for everyone! You can find their store locator here.
If you’re experiencing some less than Spring-like weather like we are here in Vancouver, this recipe is the next best thing. I’ve been intrigued by the combo of mint and peas for awhile now, ever since I saw these Mint, Pea and Parmesan Crostinis on Pinterest. It got me wanting to try out my own version of this combo. I wasn’t totally sure how the mint would be with the pasta but it turned out so delicious!!
I’d love to hear what you guys think of this combo! Let me know in the comments below if you try it or follow me on Instagram and show me your creations using #makefoodfeelgood so I can see what you’re up to!
This pasta recipe is made surprisingly fresh with a touch of mint and spring peas. Delicious enjoyed hot or cold. Vegetarian.
- 280g Kaslo Sourdough Classic Radiatori Noodles (approx 3 cups), uncooked
- 1 ½ cups Ricotta Cheese
- ¾ + ⅓ cup Peas, frozen
- ⅓ cup fresh Mint leaves
- 3 tbsp olive oil
- 1 large clove garlic, minced or grated
- Coarse salt to taste
- Cook pasta according to package directions.
- While pasta cooks, add Ricotta, ¾ cup peas, mint, olive oil and garlic into a high speed blender or food processor. Pulse until all ingredients are blended together well. You may need to scrape down the sides of the blender as you go to ensure everything gets blended up. Season with salt to taste.
- Add remaining ⅓ cup peas to the pasta water for the last 1-2 minutes of cooking. Once noodles are done, drain well and add the noodles and peas back to your pot. Add your pesto and toss to combine well.
This pasta is so good served with seafood like white fish, salmon, prawns or scallops. If you don’t eat seafood, toss in chickpeas or white beans for some extra protein!
- Prep Time: 15
- Cook Time: 10
- Category: Main Dishes
- Method: Stove Top
- Cuisine: Italian
Keywords: pasta, pasta salad, summer