We celebrated Easter this past weekend and the weather is getting milder and milder in Montreal. Temperatures are supposed to reach a high of twenty degrees this week. You can smell meat grilling on barbeques throughout the different neighborhoods in Montreal!
We went to the Jean Talon market in Little Italy this past weekend and it was full of people enjoying the sunny day and stocking up on fruits and vegetables for the week! We did the same and bought so many different kinds of lettuces and vegetables to grill.
These days, we crave lighter and more colorful dishes. So in honor of the first real days of spring, I am happy to share my recipe for a lemony vegetable pasta salad. For my version of this recipe, you will need the following ingredients:
1 ½ teaspoons lemon zest
¼ cup lemon juice
½ small shallot, chopped
2 teaspoons of maple syrup
¾ teaspoon Dijon mustard
salt and pepper, to taste
½ cup avocado oil
¾ lb asparagus, woody ends trimmed
1 cup shelled green peas, fresh or frozen
1 package of pasta noodles
1 ½ cups cooked chickpeas, from approximately 1 can, drained & rinsed
3 green onions, finely sliced
6-7 radishes, finely sliced into half moons
½ cup parsley leaves, chopped
Make the lemony dressing. In an upright blender, combine the lemon zest, lemon juice, shallot, maple syrup, Dijon mustard, salt, pepper, and oil. Blend the mixture on high until creamy and unified. Set aside.
Place a large bowl of ice water on the counter. Bring a large pot of salted water to a boil over medium-high heat. Chop the asparagus into 2-inch lengths and add to the boiling water. Boil the asparagus for 2 minutes, or until it’s just starting to become tender. Add the peas to the water and stir for a few seconds, or until they turn bright green. Transfer all of the asparagus and peas to the ice water. Let the vegetables sit and chill down.
Bring the salted water back up to a boil. Add the pasta and another good pinch of salt. Cook the pasta according to package directions. Once cooked, drain the pasta thoroughly and then immediately transfer it to a large bowl. Add the chickpeas to the bowl as well. Quickly toss the pasta and chickpeas with two thirds of the lemony dressing until everything is coated.
Drain the asparagus and peas thoroughly and add them to the bowl with the pasta, along with the green onions, radishes, parsley, the remaining lemony dressing, some salt, and pepper. Toss to combine.
We hope you will give this lovely spring pasta salad recipe a try. We will be posting the recipe on Microsoft Teams where our EC Montreal students can access their French online classes.