Save It A vibrant Mediterranean-inspired pasta dish featuring tender black-eyed peas, garlic, olive oil, and fresh herbs. This wholesome meal is perfect for a light main course or a nutritious grain bowl, offering a simple yet elegant solution for a 30-minute vegetarian dinner.
Save It Combining the earthy texture of black-eyed peas with the bright, acidic pop of cherry tomatoes creates a beautiful balance of flavors. The addition of fresh lemon zest and aromatic herbs like basil and parsley brings a refreshing finish to every bite.
Ingredients
- Pasta: 300 g (10 oz) short pasta such as penne, fusilli, or farfalle
- Legumes: 1 can (400 g/14 oz) black-eyed peas, drained and rinsed, or 250 g cooked peas
- Aromatics & Herbs: 3 tbsp extra-virgin olive oil, 3 garlic cloves (sliced), 1 small red onion (sliced), 1 tbsp fresh oregano, 2 tbsp parsley, 2 tbsp basil
- Vegetables: 1 cup cherry tomatoes (halved), 1 cup baby spinach leaves
- Seasonings: ½ tsp sea salt, ¼ tsp black pepper, pinch of red pepper flakes
- Garnish: Zest and juice of ½ lemon, 50 g crumbled feta cheese
Instructions
- Step 1: Prepare the Pasta
- Cook the pasta in a large pot of salted boiling water until al dente. Drain, but be sure to reserve ¼ cup of the cooking water.
- Step 2: Sauté Aromatics
- Heat olive oil in a large skillet over medium heat. Add the sliced garlic and red onion, sautéing for 2–3 minutes until they are fragrant and softened.
- Step 3: Soften Tomatoes
- Stir the halved cherry tomatoes into the skillet and cook for 3–4 minutes until they begin to soften.
- Step 4: Combine Legumes and Spices
- Add the black-eyed peas, oregano, salt, pepper, and red pepper flakes. Cook for 2 minutes while stirring to combine the flavors.
- Step 5: Toss and Wilt
- Add the cooked pasta and reserved water to the skillet. Toss well, then stir in the spinach and cook for 1 minute until just wilted.
- Step 6: Final Seasoning
- Remove from heat and stir in the lemon zest, lemon juice, parsley, and basil. Adjust seasoning with extra salt or pepper if needed.
- Step 7: Serve
- Divide the pasta among bowls and top with crumbled feta cheese. Serve immediately.
Zusatztipps für die Zubereitung
To make the preparation process smooth, ensure you have your chef's knife and cutting board ready for the aromatics. Using a colander to drain the pasta and a large skillet for tossing everything together will help maintain the texture of the vegetables.
Varianten und Anpassungen
For a vegan version, simply omit the feta or substitute it with a plant-based feta alternative. To accommodate gluten-free diets, use certified gluten-free pasta. You can also add extra protein such as grilled chicken or shrimp if desired.
Serviervorschläge
This Mediterranean dish pairs beautifully with a crisp Sauvignon Blanc or a light rosé. For a complete meal, serve it alongside roasted vegetables or a simple side salad to complement the fresh herbs.
Save It This dish provides 365 calories per serving, along with 13g of protein and 56g of carbohydrates. Note that it contains wheat and dairy (if using feta), so please adjust for your specific allergen requirements.
Common Questions About Recipes
- → Can I use dried black-eyed peas instead of canned?
Yes, soak 1 cup dried black-eyed peas overnight, then cook until tender before using. This will take about 1 hour of simmering time.
- → What type of pasta works best for this dish?
Short pasta shapes like penne, fusilli, or farfalle are ideal as they catch the peas and vegetables. Choose high-quality durum wheat pasta for the best texture.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of olive oil or water to refresh the pasta.
- → Can I make this dish gluten-free?
Use certified gluten-free pasta made from rice, corn, or quinoa. All other ingredients are naturally gluten-free.
- → What can I substitute for feta cheese?
Try goat cheese, Parmesan, or nutritional yeast for a vegan option. You can also omit cheese entirely—the dish is flavorful without it.