| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Italian |
Healthy and, Italian, Main dishes, Pasta, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Dried black-eyed peas |
| 1/4 |
c |
Olive oil |
| 2 |
|
Cloves garlic; halved |
| 1/4 |
ts |
Crushed red pepper |
| 1/2 |
c |
Chopped scallions |
| 10 |
oz |
Frozen artichoke hearts; quartered |
| 1 |
c |
Black olives; halved |
|
|
Salt |
| 1/4 |
c |
Chopped parsley |
| 1 |
lb |
Spaghetti; broken into 1-inch lengths |
| 2 |
tb |
Parmesan cheese |
INSTRUCTIONS
Cook black-eyed peas according to basic directions. Heat olive oil in large
saucepan and brown garlic pieces. Add pepper, scallions, and artichoke
hearts and saute for 4 or 5 minutes. Add olives, 2 to 2 1/2 cups reserved
bean broth, and salt. Bring to a bowl, reduce heat and simmer 5 minutes.
Add black-eyed peas and parsley. Cook spaghetti to al dente, drain, and put
into serving bowl. Spoon 1/2 of the sauce and 1/2 of the cheese over the
spaghetti. Mix well. Spoon remaining sauce and cheese over spaghetti.
NOTES : A tossed salad with an oil and vinegar dressing may be served
following this. Fresh fruit and cheese may be offered to complete this
meal.
Recipe by: Bean Banquets from Boston to Bombay/Patricia R. Gregory Posted
to MC-Recipe Digest V1 #725 by Lynn Cage <[email protected]> on Aug 7, 1997
A Message from our Provider:
“We simply prepare ourselves. God fills us.”