Like all Bisogno pastas, this is great served with just olive oil, cracked black pepper and fresh herbs like parsley or basil. Beet and basil are terrific together so try this with pesto.

For non-vegans, this Beet pasta works well with rich cheeses like gorgonzola or fontina and fresh chopped scallions.

Cooking Instructions: Place pasta in salted boiling water for 3-5 min. Drain and serve.

INGREDIENTS: Pea flour, water, garbanzo bean flour, split moong bean flour, beet powder

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