Lunch: Pasta with Walnut Pesto and Peas

Recipe by Woman's Day Kitchen This light spring pastas incorporates fresh green peas and omega-3-rich walnuts.

This recipe includes fertility superfoods such as:

Broccoli, Lemon, Nuts, Walnuts

Health and fertility benefits of Pasta with Walnut Pesto and Peas

Broccoli is one of the non-starchy vegetables that has a very low glycemic index (GI), which is beneficial for reducing blood sugar levels. Broccoli is also a source of DIM (Diindolymethane). Diindolymethane is very effective in reducing the testosterone levels in the body, an action that would automatically curb male dominant features and regulate the estrogen levels in the system. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Nuts are 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. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

12 oz. farfalle or other short pasta
1/2 c. walnuts or almonds
3 tbsp. olive oil
1 large onion
kosher salt
Pepper
1 lemon
1 clove garlic
1/4 c. grated Parmesan
1 1/4 c. frozen peas (or broccoli)
1/2 c. dry white wine

Instructions

Heat oven to 400 degrees F. Cook the pasta according to package directions. Reserve 1/2 cup of the cooking water, drain the pasta, and return it to the pot.
Meanwhile, spread the walnuts on a rimmed baking sheet. Roast until fragrant, 5 to 6 minutes; transfer to a food processor and let cool.
Heat 1 tablespoon oil in a large skillet over medium heat. Add the onion, season with 1/4 teaspoon each salt and pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes.
While the onions are cooking, using a vegetable peeler, remove 3 strips of zest from the lemon. Thinly slice the zest; add it to the food processor along with the garlic and pulse until finely chopped. Add the Parmesan, 1/4 cup peas, 2 tablespoons oil, and 1/2 teaspoon each salt and pepper and purée until smooth.
Add the wine to the onions and simmer for 2 minutes. Add the remaining 1 cup peas and cook, tossing, until heated through. Toss the pasta with the walnut pesto (adding some of the reserved pasta water if the mixture seems dry). Add the onion mixture and toss to combine. Serve with a squeeze of lemon juice and additional Parmesan, if desired.

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