John's hot and hoppin' cavatappi

4 servings

Ingredients

Quantity Ingredient
2 cups Water
1½ cup Frozen Blackeyed Peas
1 teaspoon Dried Thyme
2 Bay Leaves
½ cup Chopped Sun-Dried Tomatoes
1½ teaspoon Hot Pepper Sauce
4 cups Cooked Pasta; Cavatappi
½ cup Sliced Green Onions
½ cup Chopped Fresh Parsley
3 ounces Prosciutto; Thinly Sliced
¼ cup Hot Pepper Sauce
1 tablespoon Extra-Virgin Olive Oil
½ teaspoon Dry Mustard
2 tablespoons Green Chiles; Finely Chopped
3 Garlic Cloves; Minced

Directions

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 1½ 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, ¼ 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@...> on Oct 25, 1999, converted by MM_Buster v2.0l.

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