Black-Eyed Peas 'n' Pasta Recipe

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Black-Eyed Peas 'n' Pasta Recipe
Black-Eyed Peas 'n' Pasta Recipe photo by Taste of Home
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Black-Eyed Peas 'n' Pasta Recipe

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4.5 1 2
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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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1 jalapeno pepper, seeded and chopped
  • 3 garlic cloves, minced
  • 1 can (28 ounces) crushed tomatoes
  • 8 ounces uncooked bow tie pasta (about 3 cups)
  • 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

Directions

In a large skillet, heat oil over medium-high heat; saute green pepper, onion, jalapeno and garlic until onion is tender. Add tomatoes; bring to a boil. Simmer, uncovered, 10 minutes.
Meanwhile, in a 6-qt. stockpot, cook pasta according to package directions.
Add remaining ingredients to tomato mixture; return to a boil. Reduce heat; simmer, uncovered, 10 minutes. Drain pasta; return to pot. Stir in black-eyed pea mixture. 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

Nutritional Facts

1 cup: 266 calories, 4g fat (1g saturated fat), 0 cholesterol, 731mg sodium, 50g carbohydrate (10g sugars, 6g fiber), 11g protein.

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  • 1 tablespoon olive oil
  • 1 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1 jalapeno pepper, seeded and chopped
  • 3 garlic cloves, minced
  • 1 can (28 ounces) crushed tomatoes
  • 8 ounces uncooked bow tie pasta (about 3 cups)
  • 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
  1. In a large skillet, heat oil over medium-high heat; saute green pepper, onion, jalapeno and garlic until onion is tender. Add tomatoes; bring to a boil. Simmer, uncovered, 10 minutes.
  2. Meanwhile, in a 6-qt. stockpot, cook pasta according to package directions.
  3. Add remaining ingredients to tomato mixture; return to a boil. Reduce heat; simmer, uncovered, 10 minutes. Drain pasta; return to pot. Stir in black-eyed pea mixture. 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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Litz71 User ID: 6196462 134025
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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