This is a very tasty springtime dish that brings out the delicate flavor of the vegetables. In this recipe, I cooked chickpeas shells pasta with seasonal ingredients but when it comes to pasta salads, the sky is the limit. You can pair it with your favorite ingredients.

INGREDIENTS:

1/2 Lb. Chickpeas shell pasta

1/4 lb. broccoli cut to florets blanched

Snap peas blanched 

Kale washed, trimmed and cut to pieces

1/4 cup green peas blanched 

1/4 cup chickpeas rinsed   

8 fresh Basil leaves

1 small zucchini trimmed and thinly sliced 

Shaved parmesan cheese

5 tablespoons extra virgin olive oil 

Salt and freshly ground pepper to taste

STEPS:

Bring a large pot of water to a boil. Generously salt the boiling water, add the pasta and cook according to package instructions. Drain and rinse briefly under cold water.

Drain well and put in a large bowl.

Add the kale, the broccoli, chickpeas, zucchini, snap peas, the olive oil salt and pepper. Toss gently. Taste and adjust the seasoning.

Garnish with basil leaves and shaved Parmesan cheese.

Cover and chill before serving.