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Spaghetti, Black Eye Peas, and Artichoke Hearts



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Spaghetti, Black Eye Peas, and Artichoke Hearts

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

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 2 1/2 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 1/2 of the sauce and 1/2 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.

Ingredients:

1/2 lb Dried black-eyed peas
1/4 c Olive oil
2 Cloves garlic; halved
1/4 ts Crushed red pepper
1/2 c Chopped scallions
10 oz Frozen artichoke hearts;
-quartered
1 c Black olives; halved
Salt
1/4 c Chopped parsley
1 lb Spaghetti; broken into
-1-inch lengths
2 tb Parmesan cheese

Serves:

4 Servings

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