Black-Eyed Pea Pasta (Print Version)

Vibrant Mediterranean pasta with black-eyed peas, garlic, and fresh herbs 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
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

# Directions:

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

# Expert Advice:

01 -
  • It comes together faster than you'd expect, leaving you time to actually sit down and eat instead of standing at the stove.
  • The black-eyed peas give you that protein satisfaction without feeling heavy, which is why this dish works just as well for lunch the next day.
  • Fresh herbs and lemon brighten everything up, so it tastes like summer even when it's not.
02 -
  • Reserving pasta water might sound fussy, but it's the difference between a dry dish and something that feels luxurious and creamy without any cream.
  • Adding the fresh herbs at the end instead of cooking them with everything else is a game changer that keeps them tasting like actual herbs instead of sad, cooked green bits.
03 -
  • If your pasta finishes cooking before the sauce is ready, just toss it with a bit of olive oil so it doesn't stick to itself.
  • Feta isn't really optional if you want the full effect, but quality matters here, so grab actual feta and not the pre-crumbled kind if you can.
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