Spaghetti, Black Eye Peas, & Artichoke Hearts

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.