Black-Eyed Peas and Pasta
- salt (optional), for cooking the pasta
- 8 ounces medium-size pasta shells or bow ties
- 1 can (28 ounces) diced tomatoes with green pepper and onion, drained
- 1 can (15.5 to 16 ounces) black-eyed peas, drained
- 2 tablespoons olive oil
- 2 cloves garlic, crushed in a garlic press
- Pinch of cayenne pepper
- ½ cup pre-crumbled feta cheese
- ½ cup crumbled already-cooked bacon (about 8 slices, optional; see Note)
- 3 tablespoons chopped fresh parsley
- Produce
- Black-eyed peas (1 can)
- Garlic (2 cloves)
- Parsley, fresh (3 tablespoons)
- Tomatoes with green pepper and onion (1 can)
- Meat
- 2 cup crumbled already-cooked bacon (about 8 slices (1)
- Cooking & Baking
- Cayenne pepper (1 Pinch)
- Olive oil (2 tablespoons)
- Salt (1)
- Dairy
- Pre-crumbled feta cheese (1/2 cup)
- Other
- 8 ounces medium-size pasta shells or bow ties
Preparation
Read recipe preparation on cookstr.com
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Recipe Stats
Published November 19, 2011 (1 year ago).
3 people saved this recipe.
