Sharpham Park Spelt Pasta

If like me you are a lover of all things Italian but have grown tired of Tortellini, find Fusilli a tad on the boring side and have sampled enough Spaghetti to last you a lifetime you’ll be pleased to hear about my new discovery. Sharpham Park’s new Rigatoni Tricolore Artisan Spelt Pasta is not only a bit of a metaphoric mouthful, but also delicious! I tried out a fab new recipe I found on their website last week when I had some friends over for dinner – having promised them I would try and steer clear of the standard spag bol I tend to stick to.


Not only is it a tasty alternative to the run of the mill pasta shapes that line our supermarket shelves, but as the genetic make up of spelt is different to wheat,  it means that many people who suffer wheat intolerance or sensitivity are still able to enjoy Sharpham Park’s pasta. The Rigatoni Tricolore is made with Sharpham Park white stoneground flour, pasteurised free range egg, Organic Beetroot and Baby Leaf Spinach. Sharpham Park’s spelt is farmed and milled organically on site using a traditional Italian Pasta Machine - so perfect for all of you foodies who only eat organic! The ridged surface means that the combination of herbs and spices in your average pasta sauce stay locked in so your taste buds get the full force of the flavour. My friends all loved both the pasta and the recipe – which I’ve included for you below to try.



1 300g packet Sharpham Park Spelt Conchiglie 1 tin cherry tomatoes 100ml olive oil 50g chopped mint 50g thinly sliced spring onions 1 small handful chopped coriander 2 garlic cloves, finely chopped 1 can chickpeas, drained and patted dry 200g feta cheese, coarsely crumbled


1) Cook 300g Sharpham Park Conchiglie in a large pot of boiling salted water until tender but still firm to bite, stirring occasionally and drain.

2) Mix tomatoes, olive oil (less a spoonful), chopped mint, spring onions, coriander and garlic together.

3) Heat remaining olive oil in a frying pan over medium-high heat. Add the dried chickpeas and sauté for about 5 minutes, until lightly browned.

4) Add chickpeas and pasta to tomato mixture and toss to coat.

5) Add feta; toss briefly. Season to taste with salt and pepper.

6) Garnish with mint and coriander sprigs.

7) Serve warm or let stand at room temperature up to 2 hours.


You can also join my friends and I in the new craze and find the Sharpham Park pasta collection exclusively in Harvey Nichols (Knightsbridge) or here on the Sharpham Park website. Priced at £3.99 each (300g).

Please note: Spelt contains gluten and is not suitable for coeliacs.