A new high-protein pasta made from buckwheat and chickpeas will hit shop shelves this summer.
The pasta is the brainchild of Sabine Hobbel and her husband Nico Olivieri, who established Leaves at the start of the year to develop a wheat-free pasta range for the Irish market.
Hobbel, a Dutch health researcher and Olivieri, a professional Italian chef, started catering in December 2013.
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