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Banza replaces wheat with chickpeas to create pasta that delivers roughly twice the protein, three times the fiber, and fewer net carbs than traditional pasta — without sacrificing the satisfying texture you expect from a shell. The fun shell shape holds sauces and chunky mix-ins well, making it a great match for baked pasta dishes, hearty ragùs, and pasta salads.
Cook in generously salted, boiling water for 7–9 minutes. Chickpea pasta releases more starch than wheat pasta — reserve a cup of pasta water to loosen your sauce. Slightly undercook if finishing in the pan.
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