Spaghetti, Black Eye Peas, and Artichoke Hearts
1/2 pound dried black-eyed peas 1/4 cup olive oil 2 cloves garlic -- halved 1/4 teaspoon crushed red pepper 1/2 cup chopped scallions 10 ounces frozen artichoke hearts -- quartered...
Ingredients
- 1/2pounddried black-eyed peas
- 1/4cupolive oil
- 2clovegarlic -- halved
- 1/4teaspooncrushed red pepper
- 1/2cupchopped scallions
- 10ouncefrozen artichoke hearts -- quartered
- 1cupblack olives -- halved
- 1poundspaghetti; broken into 1-inch lengths
Directions
- 1
1/2 pound dried black-eyed peas 1/4 cup olive oil 2 cloves garlic -- halved 1/4 teaspoon crushed red pepper 1/2 cup chopped scallions 10 oun
- 2
broken into 1-inch lengths 2 tablespoons Parmesan cheese Cook black-eyed peas according to basic directions
- 3
Heat olive oil in large sau cepan and brown garlic pieces
- 4
Add pepper, scallions, and artichoke hearts and saute for 4 or 5 minutes
- 5
Add olives, 2 to 2 1/2 cups reserved bean broth, and salt
- 6
Bring to a bowl, reduce heat and simmer 5 minutes
- 7
Add black-eyed peas an d parsley
- 8
Cook spaghetti to al dente, drain, and put into serving bowl