Spaghetti, black eye peas, and artichoke hearts

4 Servings

Ingredients

Quantity Ingredient
½ pounds Dried black-eyed peas
¼ cup Olive oil
2 Cloves garlic; halved
¼ teaspoon Crushed red pepper
½ cup Chopped scallions
10 ounces Frozen artichoke hearts; quartered
1 cup Black olives; halved
Salt
¼ cup Chopped parsley
1 pounds Spaghetti; broken into 1-inch lengths
2 tablespoons Parmesan cheese

Directions

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 2½ 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 ½ of the sauce and ½ 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 <ltcage@...> on Aug 7, 1997

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