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Spaghetti, Black Eye Peas, and Artichoke Hearts

Spaghetti, Black Eye Peas, and Artichoke Hearts is built on Dried Black Eyed Peas, Olive Oil, Garlic, Red Pepper, and Scallions. Serves 4. Keep it handy for the next time you cook it.

Ingredients

• 1/2 lb
• 1/4 cup
• 2 clove
• 1/4 tsp
• 1/2 cup
• 10 oz
• 1 cup
• 1/4 cup
• 1 lb
• 2 tbsp

Method (preview)

1. 1

   Cook black-eyed peas according to basic directions.

2. 2

   Heat olive oil in large sau cepan and brown garlic pieces.

3. 3

   Add pepper, scallions, and artichoke hearts and saute for 4 or 5 minutes.

4. 4

   Add olives, 2 to 2 1/2 cups reserved bean broth, and salt.

5. 5

   Bring to a bowl, reduce heat and simmer 5 minutes.

6. 6

   Add black-eyed peas an d parsley.

7. 7

   Cook spaghetti to al dente, drain, and put into serving bowl.

8. 8

   Spoon 1/2 of the sauce and 1/2 of the cheese over the spaghetti.

9. 9

   Mix well.

10. 10

    Spoon rema ining sauce and cheese over spaghetti.