Lunch: Spring Pea Pasta Salad Recipe | Myrecipes

This recipe includes superfoods such as:

Lemon, Brown Rice

Health benefits of Spring Pea Pasta Salad Recipe | Myrecipes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Brown rice is a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

2 teaspoons salt
2 cups fresh green peas, or 1 10-oz. box frozen, thawed
1 cup frozen shelled edamame, thawed (about 5 oz.)
2 cups sugar snap peas (about 6.5 oz.)
3 tablespoons fresh lemon juice
3 tablespoons white wine vinegar
2 teaspoons Dijon mustard
4 tablespoons extra-virgin olive oil
1 shallot, finely chopped (about 1/4 cup)
2 tablespoons chopped fresh tarragon or dill
1/2 teaspoon freshly ground black pepper
12 ounces tube-shaped brown rice pasta, such as caserecce or penne
1/2 cup crumbled soft goat cheese or feta

Instructions

Bring a large pot of water to a boil. Have ready 2 bowls of ice water. When water boils, add 1 tsp. salt, peas and edamame and bring back to a boil. Cook until tender, 3 to 4 minutes. Using a slotted spoon or sieve, transfer vegetables to a bowl of ice water. Add sugar snap peas to pot of water and bring back to a boil. Cook until just tender, about 30 seconds. Transfer to other bowl of ice water, reserving boiling water. Once vegetables are cold, drain well. Cut sugar snap peas into fourths crosswise.
In a serving bowl, whisk together lemon juice, vinegar and mustard. Add oil in a slow stream, whisking until thickened and well combined. Stir in shallot and tarragon. Season with 1 tsp. salt and 1/2 tsp. pepper.
Cook pasta in reserved pot of boiling water until al dente, about 12 minutes or according to package directions. Drain pasta well and immediately transfer to bowl with vinaigrette. Add vegetables and cheese. Gently toss together until pasta is well coated. Season with additional pepper, if desired. Serve at room temperature.

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