Black-Eyed Pea Pasta (Printer View)

Mediterranean pasta with black-eyed peas, garlic, tomatoes, and fresh herbs. A wholesome vegetarian dish ready in 30 minutes.

# Components:

→ Pasta

01 - 10 oz short pasta such as penne, fusilli, or farfalle

→ Legumes

02 - 1 can (14 oz) black-eyed peas, drained and rinsed

→ Aromatics and Herbs

03 - 3 tablespoons extra-virgin olive oil
04 - 3 garlic cloves, finely sliced
05 - 1 small red onion, thinly sliced
06 - 1 tablespoon fresh oregano or 1 teaspoon dried oregano
07 - 2 tablespoons fresh parsley, chopped
08 - 2 tablespoons fresh basil, chopped

→ Vegetables

09 - 1 cup cherry tomatoes, halved
10 - 1 cup baby spinach leaves

→ Seasonings

11 - ½ teaspoon sea salt, plus more to taste
12 - ¼ teaspoon freshly ground black pepper
13 - 1 pinch red pepper flakes (optional)

→ Garnish

14 - Zest and juice of ½ lemon
15 - ⅓ cup crumbled feta cheese (optional)

# Method:

01 - Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and reserve ¼ cup of the cooking water.
02 - While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red onion, sautéing for 2 to 3 minutes until fragrant and softened.
03 - Stir in the cherry tomatoes and cook for another 3 to 4 minutes until just softened.
04 - Add the black-eyed peas, oregano, salt, pepper, and red pepper flakes if using. Cook for 2 minutes, stirring to combine.
05 - Add the cooked pasta and reserved cooking water to the skillet. Toss well, then add the spinach and cook until just wilted, approximately 1 minute.
06 - Remove from heat and stir in the lemon zest, lemon juice, parsley, and basil. Adjust seasoning as needed.
07 - Divide among bowls and top with crumbled feta cheese if desired. Serve immediately.

# Expert Advice:

01 -
  • Ready in 30 minutes, which means weeknight dinners that don't feel rushed or boring.
  • Black-eyed peas give you protein and fiber without any fussiness, plus they soak up every bit of that garlicky olive oil.
  • It tastes elegant enough for guests but honest enough for solo dinners at the kitchen counter.
02 -
  • Don't skip rinsing the canned black-eyed peas because that starchy liquid can make the dish gummy and metallic tasting.
  • The lemon juice is essential, not optional; it's what transforms nice ingredients into something that tastes vibrant and intentional.
  • Reserve that pasta cooking water before you drain because it's the only thing that brings everything together into a cohesive dish rather than separate components on a plate.
03 -
  • Invest in good olive oil for this dish because it's truly the star; cheap oil will taste thin and waxy by comparison.
  • Don't crowd your skillet when sautéing the garlic and onion because they need direct contact with heat to caramelize slightly and lose their raw bite.
  • If you find yourself with leftovers, store them separately from the lemon juice and fresh herbs because they'll keep better that way, and you can recombine and freshen them the next day.
Return