John's Hot And Hoppin' Cavatappi
Categories: PastaServes: 4 servings
Ingredients:
- 2 c Water
- 1 1/2 c Frozen Blackeyed Peas
- 1 ts Dried Thyme
- 2 Bay Leaves
- 1/2 c Chopped Sun-Dried Tomatoes
- 1 1/2 ts Hot Pepper Sauce
- 4 c Cooked Pasta; Cavatappi
- 1/2 c Sliced Green Onions
- 1/2 c Chopped Fresh Parsley
- 3 oz Prosciutto; Thinly Sliced
- 1/4 c Hot Pepper Sauce
- 1 tb Extra-Virgin Olive Oil
- 1/2 ts Dry Mustard
- 2 tb Green Chiles; Finely Chopped
- 3 Garlic Cloves; Minced
Instructions:
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 1 1/2
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, 1/4 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"
25, 1999, converted by MM_Buster v2.0l.
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