Vibrant Mediterranean pasta with tender black-eyed peas, garlic, and fresh herbs ready in 30 minutes.
# The Ingredients You'll Need:
→ 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 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 - ½ teaspoon sea salt, plus additional for taste adjustment
12 - ¼ teaspoon freshly ground black pepper
13 - 1 pinch red pepper flakes, optional
14 - Zest and juice of ½ lemon
→ Garnish
15 - ⅓ cup crumbled feta cheese, optional
# Step-by-Step Instructions:
01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve ¼ cup of cooking water before draining in a colander.
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 3 to 4 minutes until just softened and starting to release their juices.
04 - Add drained black-eyed peas, oregano, sea salt, black pepper, and red pepper flakes if desired. Cook for 2 minutes while stirring to combine all elements evenly.
05 - Add cooked pasta and reserved cooking water to the skillet. Toss thoroughly to coat, 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. Taste and adjust seasonings as needed. Divide into bowls and top with crumbled feta cheese if desired. Serve immediately.
