Mediterranean-inspired dish featuring black-eyed peas, garlic, olive oil, and fresh herbs with pasta.
# Needed Ingredients:
→ Pasta
01 - 10 oz short pasta such as penne, fusilli, or farfalle
→ Legumes
02 - 1 can (14 oz) black-eyed peas, drained and rinsed, or 1.5 cups cooked black-eyed peas
→ 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 - 0.5 teaspoon sea salt, plus more to taste
12 - 0.25 teaspoon freshly ground black pepper
13 - 1 pinch red pepper flakes, optional
→ Garnish
14 - Zest and juice of 0.5 lemon
15 - 0.33 cup crumbled feta cheese, optional
# Preparation Steps:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and reserve 0.25 cup of the cooking water.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red onion, sautéing for 2 to 3 minutes until fragrant and softened.
03 - Stir in cherry tomatoes and cook for 3 to 4 minutes, until just softened.
04 - Add black-eyed peas, oregano, salt, black pepper, and red pepper flakes if using. Cook for 2 minutes, stirring to combine.
05 - Add cooked pasta and reserved cooking water to the skillet. Toss well to coat, then add spinach and cook for about 1 minute until just wilted.
06 - Remove from heat and stir in 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.
