I came across San Remo pulse pasta at the Gluten Free Expo a few weeks ago. Even though I very rarely eat pasta (in fact I never buy or cook it because I prefer using vegetables as the vehicle for sauces), these caught my eye because they are not just an empty source of refined carbohydrate, but actually pack some nutrition. Because they are only or mostly made from pulses, they are higher in protein, lower in carbs and higher in fibre than regular pasta. They come in three shapes: spaghetti, penne and fusilli. The spaghetti and penne are made out of equal parts of pea, chickpea, borlotti bean and…