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Black-Eyed Peas 'n' Pasta Recipe

Black-Eyed Peas 'n' Pasta Recipe

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. —Marie Malsch, Bridgman, Michigan
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings


  • 1 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1 jalapeno pepper, seeded and chopped
  • 3 garlic cloves, minced
  • 1 tablespoon olive 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


  • 1. Saute the green pepper, onion, jalapeno and garlic in oil in a large skillet for 5 minutes or until tender. Add tomatoes; bring to a boil. Simmer, uncovered, for 10 minutes.
  • 2. Stir in the peas, cilantro, vinegar, sugar, salt and pepper; simmer 10 minutes longer. Toss with pasta. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1 cup equals 266 calories, 3 g fat (trace saturated fat), 0 cholesterol, 866 mg sodium, 49 g carbohydrate, 6 g fiber, 11 g protein. Diabetic Exchanges: 2-1/2 starch, 2 vegetable, 1 very lean meat.

Reviews for Black-Eyed Peas 'n' Pasta

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Reviewed Nov. 17, 2012

"Tried it tonight for the first time. I didnt use the jalapeno pepper, I used a can of chopped green chillies instead. It made the dish spicy, but we all liked it. I think next time I will try without the chillies though and see how it tastes. :) We all had seconds."

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