Why Chestnut pasta? Because it’s good for you, great for those that cannot tolerate too much gluten, and it has a slightly subtle sweetness which is wonderful with salty and spicy chorizo as you can see pictured in the post. This was a very simple dinner, pasta was cooked, passata was spooned over, and a chorizo sausage chopped and pan fried with spinach, then a few slivers of feta cheese, a perfectly healthy and light meal. Passata should be one of those things that can be prepared on the weekend, frozen and kept handy for quick pasta or pizza throughout the week. Eating well is all about knowing your foods and food prep.
Now back to this pasta which I am so happy to have tried, it’s quite common in Italy and now we can enjoy this in Port Moresby imported direct from Italy, the pasta is a blend of chestnut and wheat flour. If you’re in a hurry to beat everyone else for this pasta, it is directly behind the bread aisle… You’re welcome!