Pasta And Black Eyed Peas Recipes

PASTA AND BLACK-EYED PEAS

Steps:

• 1 Pour the black-eyed peas into a mixing bowl and cover with cool water by 2 inches
• 2 Soak for 4 to 8 hours, then drain and rinse
• 3 Heat the oil in a wide, heavy-bottomed pot or Dutch oven over medium heat
• 4 Once the oil shimmers, stir in the onion; cook for about 5 minutes, or until translucent
• 5 Add the garlic, pepper and parsley stems; cook for 2 to 3 minutes, then stir in the tomato paste until evenly distributed
• 6 Add the drained black-eyed peas, stirring to incorporate
• 7 Pour in the water, then cover, increase the heat to medium-high and bring to a boil
• 8 Skim off any foam, reduce the heat to medium-low, cover the pot, and cook for 10 to 20 minutes, until the peas are barely tender
• 9 Add the salt and the pasta, cover and cook until al dente, stirring regularly to keep the pasta from sticking and adjusting the heat as needed to maintain minimal bubbling
• 10 Depending on the pasta variety, the cooking time may take about 5 minutes longer than indicated on the package, so begin tasting the pasta when the suggested cooking time has elapsed, and continue tasting every minute until it is cooked through but still firm
• 11 The resulting dish should resemble a very thick soup, and the sauce should coat the pasta in a thick gloss
• 12 If the mixture seems too dry, add a little water to reach the desired texture, keeping in mind the pasta will continue to absorb liquid as it cools
• 13 Once the pasta is cooked through but still firm, add the celery and parsley leaves, taste for seasoning, cover and let the pasta rest for 2 to 3 minutes
• 14 Just before serving, add a good squeeze of lemon juice, if desired

BLACK-EYED PEAS WITH VEGETABLES AND SMALL PASTA

Steps:

• Cover the black-eyed peas with water, bring to a boil and then drain.
• Combine the drained black-eyed peas, onion, carrots, red bell pepper, dissolved tomato paste, garlic, bay leaf, hot pepper and 1/4 cup olive oil in a large soup pot or Dutch oven. Cover with water by 2 inches, and bring to a gentle boil. Cover the pot, reduce the heat to low and simmer 20 minutes. Add salt to taste, and continue to simmer until the beans and vegetables are tender, about 30 minutes more. Taste and adjust seasoning. Add the pasta, increase the heat to medium-high, and simmer five to 10 minutes, until the pasta is cooked and much of the liquid has been absorbed. Stir in the greens, another 2 tablespoons olive oil if desired and the vinegar. Allow to cool for about 10 minutes before serving.

BLACK-EYED PEAS AND PASTA

Steps:

• Bring a large pot of water to a boil over high heat. Add salt, if using, and stir in the pasta shells. Reduce the heat to medium-high and cook the shells, uncovered, until al dente, 8 minutes.
• Meanwhile, place the tomatoes, black-eyed peas, olive oil, garlic, and cayenne in a large mixing bowl and stir to combine.
• Drain the pasta shells well in a colander. Transfer the shells to the mixing bowl and stir to combine well. Serve topped with the feta cheese, bacon, and parsley.

BLACK-EYED PEAS WITH SPINACH

Steps:

• Cover the black-eyed peas with water and bring to a boil. Simmer gently until tender (about 30 minutes). Season to taste with salt and pepper after the peas have cooked for 20 minutes.
• Wash the spinach and remove stems. Shred leaves and drain well.
• Soften the onion and garlic in the olive oil and cook until soft in a large skillet. Add the spinach and saute, stirring constantly until wilted. Season to taste and add the drained peas. Heat through, correct seasoning and serve.

BLACK-EYED PEA PASTA SALAD

Steps:

• Drain artichokes, reserving 1/4 cup liquid; chop and set aside. Cook pasta according to package directions., Meanwhile, in a large bowl combine the artichokes, peas, cheese, peppers, onion and pepperoni. Drain pasta; add to artichoke mixture., In a small bowl, combine the mayonnaise, salad dressing and reserved artichoke liquid. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least 1 hour.

BLACK-EYED-PEA AND PASTA SALAD

Steps:

• In a large salad bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, basil, chili powder, hot pepper sauce and seasoned salt; shake well. Drizzle over salad; toss to coat. Cover and refrigerate for at least 2 hours before serving.