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
How to Make It
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.