Black Eyed Peas and Pasta
A comforting and nutritious dish that combines creamy black-eyed peas with pasta, perfect for busy weeknights or gatherings.
Ingredients
Main Ingredients
- 1 cup dried black eyed peas (or 1 can, drained and rinsed) If using dried, soak overnight.
- 8 oz pasta (your choice) Any pasta works well.
- 2 tablespoons olive oil For sautéing.
- 1 medium onion, chopped Adds flavor base.
- 2 cloves garlic, minced Enhances the dish's flavor.
- 1 cup vegetable broth Use low-sodium if preferred.
- Salt and pepper to taste Adjust seasoning to your preference.
- Fresh herbs (basil or parsley, optional) For garnish and added flavor.
Instructions
Preparation
- Gather all your ingredients.
- If using dried black-eyed peas, soak them overnight and rinse. If using canned, drain and rinse.
Cooking
- In a large pot, bring water to a boil and add soaked black-eyed peas. Cook until tender for about 30-40 minutes. Skip this if using canned.
- In a separate pot, boil salted water and add pasta. Cook according to package instructions, usually around 8-10 minutes.
- In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 3-5 minutes.
- Add minced garlic to the skillet and stir until fragrant.
- Combine cooked black-eyed peas and vegetable broth into the skillet, and let simmer for 5 minutes.
- Add drained pasta to the skillet and mix everything gently.
- Season with salt, pepper, and additional herbs if desired.
- Garnish with fresh herbs before serving.
Notes
Store leftovers in an airtight container for 3-5 days. Reheat on low heat with a splash of broth.