Recipe By : Bean Banquets from Boston to Bombay/Patricia R. Gregory
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb Dried black-eyed peas
1/4 c Olive oil
2 cl Garlic -- halved
1/4 ts Crushed red pepper
1/2 c Scallions -- chopped
10 oz Frozen artichoke hearts --
- quartered
1 c Black olives -- halved
Salt
1/4 c Parsley -- chopped
1 lb Spaghettio -- broken into 1"
- lengths
2 tb Parmesan cheese
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.
