offer you an idea for a complete vegetable and grain-free salad based on pasta with peas.
So “for once” the manufacturers find a great idea, you have to talk about it, use it and don’t hesitate … If you don’t know legume pasta, try it … (I already talked about it here).
In fact, it is relatively new in supermarkets but not in organic stores, the market has expanded to the traditional and this is very good … They are present under different brands such as Carrefour, Bonduelle, Barilla and in various forms, chickpeas, peas, coral lentils.
Without wheat, and whether you are “gluten-free” or not, it will always be beneficial to have less wheat in your dishes, less starch than traditional pasta, low glycemic index, and plenty of vegetable protein (twice as compared to classic pasta).
So, if you are a fan of pasta of all kinds and if you compare legume pasta to wheat pasta, I can already tell you that you will definitely not like it. Now, if you can manage not to compare, if you’re a bit open minded and worry about eating healthy by consuming more variety, you should be in for a treat. For this you may have to do it several times, look up your recipe and test the different varieties, see the different brands… but it will be worth it and it will help you to diversify the content of your meals.
Healthy eating inevitably includes variety…

1/2 cup sour cream
°1/2 cup mayonnaise
°1 tsp granulated sugar
°1 tablespoon of apple cider vinegar
°1/2 teaspoon salt, plus more to taste
°4 cups thawed frozen peas
°8 slices of cooked and crumbled bacon
°1/2 medium red onion, diced
°1 1/2 cups cheddar cheese, small cubes
*To prepare
In a large bowl, whisk the sour cream, mayonnaise, sugar, apple cider vinegar, and salt together until blended.
Add peas, bacon, onion, and cheese to bowl and toss gently to coat with sauce.
Refrigerate until ready to serve, but at least 1 hour. Garnish with more crispy bacon if desired before serving. Enjoy!

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