Black-Eyed Peas 'n' Pasta Recipe
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Black-Eyed Peas 'n' Pasta Recipe

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

Nutritional Facts

1 cup: 298 calories, 4g fat (1g saturated fat), 0mg cholesterol, 731mg sodium, 57g carbohydrate (10g sugars, 7g fiber), 12g protein


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

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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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