There’s a new kid on the pasta-made-of-beans block, and its name is Barilla.

Who wouldn’t want pasta made out of fiber-rich, protein-packed bean or lentil flour rather than ordinary white flour? Until today, maybe you. Many legume pastas are crumbly and taste, well, like beans.

Not Barilla. The Red Lentil Rotini or Penne and Chickpea Rotini or Casarecce don’t quite match the springy texture of a traditional white pasta made of semolina wheat. But they’re the closest yet.

It’s no coincidence that Barilla picked rotini, penne, and casarecce. Short shapes are less likely to crumble than long, thin strands like spaghetti.

Just add your favorite pesto, garlic sauce, or marinara, and you’re in business.

If you’re looking for extra protein, you’ll walk away with 13 grams (lentil) or 11 grams (chickpea) per serving—about 1 cup of cooked pasta, which has just under 200 calories. You’d get 7 grams of protein in ordinary white pasta and 8 grams in whole wheat.

And talk about fiber. To be a “good source,” foods need 2½ grams per serving. These babies have 6 to 8 grams. Plus, they’re richer in potassium than wheat.

And if you’re are these pastas.

Bring on the robeani!

Phone: (800) 922-7455

Photo: Barilla.