Best 4 Black Eyed Peas N Pasta Recipes
**Black-eyed Peas n' Pasta: A Flavorful Fusion of Southern Comfort and Italian Delights**
Embark on a culinary journey that harmoniously blends the soulful flavors of the American South with the vibrant zest of Italian cuisine in this delectable dish of Black-eyed Peas n' Pasta. Discover a symphony of textures and flavors as tender black-eyed peas, plump pasta, and an array of aromatic spices dance together in a rich tomato-based sauce. This versatile dish offers a delightful twist on traditional Italian pasta dishes, incorporating the earthy goodness of black-eyed peas for a hearty and wholesome meal. Whether you're a seasoned home cook or just starting your culinary adventure, this recipe is sure to become a favorite for its ease of preparation and irresistible taste. So, gather your ingredients, fire up the stove, and let's dive into the art of creating this delectable fusion dish.
**Unveiling the Culinary Treasures: A Closer Look at the Recipes**
1. **Black-Eyed Peas n' Pasta (Stovetop):**
- This classic stovetop version offers a straightforward approach to crafting this flavorful dish. Simply simmer black-eyed peas, pasta, and a medley of spices in a rich tomato sauce until the flavors meld together perfectly.
2. **Black-Eyed Peas n' Pasta (Slow Cooker):**
- For those who prefer a hands-off cooking experience, this slow cooker adaptation allows you to effortlessly create this dish. Toss all the ingredients into your slow cooker, set it on low, and let the magic happen while you attend to other tasks.
3. **Black-Eyed Peas n' Pasta with Sausage:**
- This recipe adds an extra layer of savory richness with the inclusion of succulent sausage. The smoky, slightly spicy notes of the sausage elevate the dish to new heights of flavor.
4. **Black-Eyed Peas n' Pasta with Greens:**
- Incorporating vibrant greens like kale or spinach into this dish adds a healthy boost of nutrients and a delightful pop of color. The greens wilt perfectly into the sauce, creating a harmonious blend of flavors and textures.
5. **Black-Eyed Peas n' Pasta with Pesto:**
- This innovative recipe introduces a delightful twist by incorporating a flavorful pesto sauce. The aromatic blend of basil, pine nuts, and olive oil adds a layer of complexity and freshness that complements the black-eyed peas and pasta beautifully.
BLACK-EYED PEAS WITH VEGETABLES AND SMALL PASTA
The range of bean and vegetable main dishes in the Greek repertory is striking; every region has its specialties. Many of the traditional dishes are called "olive oil dishes" (or ladera), because they are cooked with copious amounts of extra virgin olive oil. I tone down the amounts in my kitchen. But I still use enough to ensure that the broth accompanying vegetables or beans is alchemized to a velvety sauce, often enhanced with a splash of fresh lemon juice or vinegar just before serving. Since black-eyed peas require no soaking, you can cook this after work so long as you have some vegetables around the house. It is an utterly simple dish that I've adapted from a recipe in Ms. Kochilas's cookbook.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h15m
Yield Serves four
Number Of Ingredients 12
Steps:
- Cover the black-eyed peas with water, bring to a boil and then drain.
- Combine the drained black-eyed peas, onion, carrots, red bell pepper, dissolved tomato paste, garlic, bay leaf, hot pepper and 1/4 cup olive oil in a large soup pot or Dutch oven. Cover with water by 2 inches, and bring to a gentle boil. Cover the pot, reduce the heat to low and simmer 20 minutes. Add salt to taste, and continue to simmer until the beans and vegetables are tender, about 30 minutes more. Taste and adjust seasoning. Add the pasta, increase the heat to medium-high, and simmer five to 10 minutes, until the pasta is cooked and much of the liquid has been absorbed. Stir in the greens, another 2 tablespoons olive oil if desired and the vinegar. Allow to cool for about 10 minutes before serving.
Nutrition Facts : @context http, Calories 300, UnsaturatedFat 13 grams, Carbohydrate 34 grams, Fat 17 grams, Fiber 7 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 163 milligrams, Sugar 9 grams
BLACK EYED PEA PASTA SALAD
This recipe was the result of me sifting through the leftovers I had and wanting some pasta salad. I love black-eyed peas, but whenever I make them we always have leftovers because I get tired of eating them plain. This is a great way to use up those leftovers, and a few other random ingredients you may have lying around. I'll give tips for some substitutions, but definitely make this your own using what you like. I'll post my vegetarian black eyed pea recipe separately.
Provided by MC Baker
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Bring a pot of water up to a rapid boil.
- Drain off black-eyed peas, or if frozen submerse for a few minutes in boiling water until cooked through, with the aid of a strainer.
- Lightly cook carrots for a few minutes in boiling water using a strainer to submerse and remove from water.
- Lightly boil mushrooms the same way or cook them lightly in olive oil in a pan.
- Add pasta to water and cook approximately 7 minutes. I usually undercook the pasta slightly so the pasta doesn't get too mushy after absorbing liquid in the salad, or if you want to eat the pasta hot later.
- Mix together garlic, cilantro, green onions, yogurt, lemon juice, olive oil, salt, pepper. Taste and adjust seasoning if you like. Onion and garlic powder and parsley are also great additions.
- Combine sauce with vegetables, black eyed peas and salmon flaked into small pieces and again taste and adjust seasoning.
- Remove pasta and strain.
- Mix pasta into vegetable mixture and give a final taste and adjust if needed.
- Sprinkle cheese if using on top and heat in oven or microwave if desired.
- This dish is also excellent cold, though I prefer it warm with some cheese melted on top.
Nutrition Facts : Calories 337.7, Fat 11.3, SaturatedFat 1.7, Cholesterol 19, Sodium 1470.9, Carbohydrate 43.2, Fiber 5.5, Sugar 2, Protein 16.8
BLACK-EYED PEAS AND PASTA
Make and share this Black-Eyed Peas and Pasta recipe from Food.com.
Provided by BamaBelle30
Categories Pasta Shells
Time 16m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil over high heat. Add salt, if using, and stir in the pasta shells. Reduce the heat to medium-high and cook the shells, uncovered, until al dente, 8 minutes.
- Meanwhile, place the tomatoes, black-eyed peas, olive oil, garlic, and cayenne in a large mixing bowl and stir to combine.
- Drain the pasta shells well in a colander. Transfer the shells to the mixing bowl and stir to combine well. Serve topped with the feta cheese, bacon, and parsley.
Nutrition Facts : Calories 494.7, Fat 12.4, SaturatedFat 4.1, Cholesterol 16.7, Sodium 559.1, Carbohydrate 79.5, Fiber 8.5, Sugar 10.3, Protein 17.5
BLACK-EYED-PEA AND PASTA SALAD
To create a more interesting pasta salad, I added pasta to my favorite black-eyed pea salad. The result is different and delicious. Cucumber and green pepper give this picnic side dish a satisfying crunch. -Melinda Ewbank of Fairfield, Ohio
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large salad bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, basil, chili powder, hot pepper sauce and seasoned salt; shake well. Drizzle over salad; toss to coat. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 186 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 269mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
Tips:
- Use dried black-eyed peas for the best flavor and texture. If using canned beans, rinse them thoroughly before using.
- Soak the black-eyed peas overnight before cooking. This will help them cook more evenly and quickly.
- Use a variety of vegetables in your pasta dish. Some good options include bell peppers, onions, celery, carrots, and corn.
- Season the pasta dish with your favorite herbs and spices. Some good options include garlic, paprika, cumin, and chili powder.
- Serve the pasta dish immediately, or store it in the refrigerator for up to 3 days.
Conclusion:
Black-eyed peas and pasta is a delicious and easy-to-make dish that can be enjoyed by people of all ages. It is a great way to use up leftover black-eyed peas, and it is also a good source of protein and fiber. With a few simple tips, you can make a black-eyed peas and pasta dish that is sure to please everyone at your table.
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