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Black-Eyed Peas 'N' Pasta Recipe

Photo by: Taste of Home

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"Tradition has it that if you eat black-eyed peas on New Year's Day, you'll enjoy prosperity all year through, but I serve this tasty combination of pasta, peas and tangy tomatoes sauce any time," writes Marie Malsch of Bridgman, Michigan.

This recipe is:

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6 Servings
Prep/Total Time: 25 min.

Ingredients

1 cup chopped green pepper
1/2 cup chopped onion
1 jalapeno pepper, seeded and chopped
3 garlic cloves, minced
1 tablespoon Crisco® Extra Virgin Olive Oil or Canola Oil
1 can (28 ounces) crushed tomatoes
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 to 3 tablespoons minced fresh cilantro
1 teaspoon cider vinegar
1 teaspoon sugar
1 teaspoon salt
1/8 teaspoon pepper
5 cups hot cooked bow tie pasta

Directions

In a large skillet, saute the green pepper, onion, jalapeno and garlic in oil for 5 minutes or until tender. Add tomatoes; bring to a boil. Simmer, uncovered, for 10 minutes. Stir in the peas, cilantro, vinegar, sugar, salt and pepper; simmer 10 minutes longer. Toss with pasta. Yield: 6 servings.

Black-Eyed Peas 'N' Pasta published in Light & Tasty October/November 2003, p17

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