Name: Corn Pasta Cooked in Maple Water and Lemon Juice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 portions
Ingredients: 1 L (4 cups) maple water*; 250 g (9 oz) 1 package of corn pasta noodles; 15 ml (1 tbsp) sesame paste; 1 lemon, juiced; 2 g (1 tbsp) fresh chives, chopped; 2 g (1 tbsp) tarragon, chopped; 1 avocado, cut into small cubes; Salt and ground pepper; Fine herbs, to taste, for decoration

Preparation

15 minutes

Cooking

10 minutes

Portions

4 portions

Metric Imperial

Ingredients

Preparation

4 cups maple water*
9 oz 1 package of corn pasta noodles
1 tbsp sesame paste
1 lemon, juiced
1 tbsp fresh chives, chopped
1 tbsp tarragon, chopped
1 avocado, cut into small cubes
Salt and ground pepper
Fine herbs, to taste, for decoration

Bring the maple water to a boil in a saucepan and add the corn noodles to cook according to the instructions on the package.
Drain, reserving the cooking water.
Add the sesame paste, lemon juice, chives, tarragon, and avocado.
Bring the mixture to a boil and put the noodles back in for 1 minute to reheat.
Season with salt and pepper. Serve in soup plates.
If desired, sprinkle with fine herbs.

GLUTEN-FREE, VEGAN

* No maple water on hand? Substitute with 60 ml (1/4 cup) maple syrup (preferably amber syrup for its rich flavour) mixed with 900 ml (3 3/4 cups) water to cook the pasta. This recipe, however, is best made with maple water.

Recipes

Corn Pasta Cooked in Maple Water and Lemon Juice

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Instructions

Learn the facts of maple

The Encyclopedia of Maple

The Encyclopedia
of Maple