Spaghetti, Black Eye Peas, & Artichoke Hearts
Submitted by plfranc
Spaghetti tossed with black-eyed peas, artichoke hearts, black olives, and Parmesan in a garlicky bean broth. A hearty, protein-packed meatless pasta dinner in 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minHere’s a dish that doesn’t play by the usual pasta rules, and that’s exactly why it works.
Black-eyed peas bring earthy, creamy heft while artichoke hearts add a tender, slightly tangy bite.
Black olives and a kick of red pepper flakes keep things interesting, and the reserved bean broth becomes a light, savory sauce that coats every inch of spaghetti.
It’s meatless, it’s filling, and it’s got a Southern soul with a Mediterranean accent.
Pro Tips
- Save plenty of the bean cooking broth. It’s starchy and flavorful, acting as a natural sauce thickener that ties all the ingredients together.
- Break the spaghetti into short lengths as directed. It makes this dish easier to eat and lets every forkful grab a mix of peas, artichokes, and olives.
- Quarter the artichoke hearts so they’re big enough to taste but small enough to distribute evenly through the pasta.
Ingredients
Directions
Cook black-eyed peas according to basic directions.
Heat olive oil in large sau cepan and brown garlic pieces.
Add pepper, scallions, and artichoke hearts and sauté for 4 or 5 minutes.
Add olives, 2 to 2½ cups reserved bean broth, and salt.
Bring to a bowl, reduce heat and simmer 5 minutes. Add black-eyed peas an d parsley.
Cook spaghetti to al dente, drain, and put into serving bowl.
Spoon ½ of the sauce and ½ of the cheese over the spaghetti.
Mix well.
Spoon rema ining sauce and cheese over spaghetti.
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