| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pasta |
4 |
servings |
INGREDIENTS
| 2 |
c |
Water |
| 1 1/2 |
c |
Frozen Blackeyed Peas |
| 1 |
ts |
Dried Thyme |
| 2 |
|
Bay Leaves |
| 1/2 |
c |
Chopped Sun-Dried Tomatoes |
| 1 1/2 |
ts |
Hot Pepper Sauce |
| 4 |
c |
Cooked Pasta; Cavatappi |
| 1/2 |
c |
Sliced Green Onions |
| 1/2 |
c |
Chopped Fresh Parsley |
| 3 |
oz |
Prosciutto; Thinly Sliced |
| 1/4 |
c |
Hot Pepper Sauce |
| 1 |
tb |
Extra-Virgin Olive Oil |
| 1/2 |
ts |
Dry Mustard |
| 2 |
tb |
Green Chiles; Finely Chopped |
| 3 |
|
Garlic Cloves; Minced |
INSTRUCTIONS
Combine first 4 ingredients in a large saucepan; bring to a boil. Cover,
reduce heat, and simmer 15 minutes or until tender. Add tomatoes and 1 1/2
teaspoons pepper sauce; simmer 5 minutes or until tomatoes are tender.
Drain black-eyed pea mixture in a colander over a bowl, reserving 2
tablespoons cooking liquid. Discard bay leaves. Combine black-eyed pea
mixture, pasta, onions, parsley, and prosciutto in a large bowl. Combine
reserved cooking liquid, 1/4 cup pepper sauce, and remaining ingredients in
small bowl, and stir well with a whisk. Pour chile mixture over pasta
mixture, and toss well. Serve warm or at room temperature.
Recipe by: Cooking Light
Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@columbus.rr.com> on Oct
25, 1999, converted by MM_Buster v2.0l.
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