Spaghetti, black eye peas, and artichoke hearts
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Dried black-eyed peas |
| ¼ | cup | Olive oil |
| 2 | Cloves garlic; halved | |
| ¼ | teaspoon | Crushed red pepper |
| ½ | cup | Chopped scallions |
| 10 | ounces | Frozen artichoke hearts; quartered |
| 1 | cup | Black olives; halved |
| Salt | ||
| ¼ | cup | Chopped parsley |
| 1 | pounds | Spaghetti; broken into 1-inch lengths |
| 2 | tablespoons | Parmesan cheese |
Directions
Cook black-eyed peas according to basic directions. Heat olive oil in large saucepan and brown garlic pieces. Add pepper, scallions, and artichoke hearts and saute for 4 or 5 minutes. Add olives, 2 to 2½ cups reserved bean broth, and salt. Bring to a bowl, reduce heat and simmer 5 minutes.
Add black-eyed peas and parsley. Cook spaghetti to al dente, drain, and put into serving bowl. Spoon ½ of the sauce and ½ of the cheese over the spaghetti. Mix well. Spoon remaining sauce and cheese over spaghetti.
NOTES : A tossed salad with an oil and vinegar dressing may be served following this. Fresh fruit and cheese may be offered to complete this meal.
Recipe by: Bean Banquets from Boston to Bombay/Patricia R. Gregory Posted to MC-Recipe Digest V1 #725 by Lynn Cage <ltcage@...> on Aug 7, 1997