| 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" <[email protected]> on Oct 25, 1999, converted by MM_Buster v2.0l.
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