Side Pannel
Spaghetti, Black Eye Peas, and Artichoke Hearts
Spaghetti, Black Eye Peas, and Artichoke Hearts
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pasta, Main Dish, Italian, Vegetarian
Ingredients List
- 1/2 lb Dried black-eyed peas
- 1/4 c Olive oil
- 2 Cloves garlic; halved
- 1/4 ts Crushed red pepper
- 1/2 c Chopped scallions
- 10 oz Frozen artichoke hearts;
- -quartered
- 1 c Black olives; halved
- Salt
- 1/4 c Chopped parsley
- 1 lb Spaghetti; broken into
- -1-inch lengths
- 2 tb 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 2 1/2 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 1/2 of the sauce and 1/2 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.
saucepan and brown garlic pieces. Add pepper, scallions, and artichoke
hearts and saute for 4 or 5 minutes. Add olives, 2 to 2 1/2 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 1/2 of the sauce and 1/2 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.
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