Nutrition:

• Good source of fiber (10% DV)
• 9 g protein per serving
• Low fat
• No added sugar
• Vegan

Ingredients:

organic durum semolina flour, organic kernza flour, water

Allergens:

Contains: Wheat

Certifications:

• USDA Certified Organic

Sourcing:

• We use flour milled from organic Kernza perennial grain, a revolutionary new crop that can change the way we grow grains.
• Annual grains like wheat, rice and corn require tilling and replanting every year with farm equipment powered by fossil fuels. A perennial, Kernza stays rooted in place for at least a few years, minimizing tilling and replanting—and the use of fossil fuels.
• Kernza plants have massive root systems that can reach 12 feet in length.
• These roots prevent topsoil from eroding and nourish billions of microbes that help keep planet-warming carbon underground.
• The Kernza for Patagonia Provisions' pasta is organically grown and milled in the American Midwest.
• To make the fusilli, we blend Kernza flour with organic semolina flour. The resulting pasta has the fresh, nutty flavor and environmental benefits of Kernza, and the pleasingly springy texture of semolina.
• Our pasta is cut and shaped with bronze dies, giving it a rough surface that allows sauces to cling instead of slide off.
• Learn more about our Kernza sourcing

Packaging:

• Pasta box is made with 100% recycled fiber (diverted from waste stream) and is recyclable.

Certifications:

• Certified B®️ Corporation
• 1% for the Planet®️

• To cook the pasta: Bring 4 quarts of salted water to a boil in a large pot. Add pasta and stir. Boil, uncovered, just until tender, 10 to 12 minutes. Drain and add sauce and toppings.
• Seasoned with butter or olive oil, plus chopped toasted walnuts
• Topped with wild salmon
• Mixed with Patagonia founder Yvon Chouinard’s Blue Cheese Sauce
• In an oven-browned pasta bake, covered with sizzling melted cheese
• Swirled with rich, nutty pesto
• Combined with seasonal vegetables and tinned fish