John's hot and hoppin' cavatappi
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Water |
| 1½ | cup | Frozen Blackeyed Peas |
| 1 | teaspoon | Dried Thyme |
| 2 | Bay Leaves | |
| ½ | cup | Chopped Sun-Dried Tomatoes |
| 1½ | teaspoon | Hot Pepper Sauce |
| 4 | cups | Cooked Pasta; Cavatappi |
| ½ | cup | Sliced Green Onions |
| ½ | cup | Chopped Fresh Parsley |
| 3 | ounces | Prosciutto; Thinly Sliced |
| ¼ | cup | Hot Pepper Sauce |
| 1 | tablespoon | Extra-Virgin Olive Oil |
| ½ | teaspoon | Dry Mustard |
| 2 | tablespoons | Green Chiles; Finely Chopped |
| 3 | Garlic Cloves; Minced | |
Directions
Combine first 4 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until tender. Add tomatoes and 1½ teaspoons pepper sauce; simmer 5 minutes or until tomatoes are tender.
Drain black-eyed pea mixture in a colander over a bowl, reserving 2 tablespoons cooking liquid. Discard bay leaves. Combine black-eyed pea mixture, pasta, onions, parsley, and prosciutto in a large bowl. Combine reserved cooking liquid, ¼ cup pepper sauce, and remaining ingredients in small bowl, and stir well with a whisk. Pour chile mixture over pasta mixture, and toss well. Serve warm or at room temperature.
Recipe by: Cooking Light
Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@...> on Oct 25, 1999, converted by MM_Buster v2.0l.