Save Black-Eyed Pea Pasta is a vibrant Mediterranean-inspired dish that combines tender black-eyed peas, garlic, and extra-virgin olive oil for a wholesome and light meal. Perfect for a quick weeknight dinner or a grain bowl, this recipe highlights fresh herbs and simple ingredients to create a satisfying vegetarian main course.
Save This dish relies on the harmony of textures, from the bite of al dente pasta to the creaminess of the black-eyed peas. The addition of fresh basil and parsley at the end ensures a bright, aromatic finish that complements the savory notes of sautéed red onion and garlic.
Ingredients
- 300 g (10 oz) short pasta (penne, fusilli, or farfalle)
- 1 can (400 g/14 oz) black-eyed peas, drained and rinsed
- 3 tablespoons extra-virgin olive oil
- 3 garlic cloves, finely sliced
- 1 small red onion, thinly sliced
- 1 tablespoon fresh oregano or 1 teaspoon dried
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach leaves
- ½ teaspoon sea salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- 1 pinch red pepper flakes (optional)
- Zest and juice of ½ lemon
- 50 g (⅓ cup) crumbled feta cheese (optional)
Instructions
- Step 1
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain, reserving ¼ cup of the cooking water.
- Step 2
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red onion, sautéing for 2–3 minutes until fragrant and softened.
- Step 3
- Stir in the cherry tomatoes and cook for another 3–4 minutes, until just softened.
- Step 4
- Add the black-eyed peas, oregano, salt, pepper, and red pepper flakes (if using). Cook for 2 minutes, stirring to combine.
- Step 5
- Add the cooked pasta and reserved cooking water to the skillet. Toss well, then add the spinach and cook until just wilted, about 1 minute.
- Step 6
- Remove from heat, stir in lemon zest and juice, parsley, and basil. Adjust seasoning if needed.
- Step 7
- Divide among bowls and top with crumbled feta cheese if desired. Serve immediately.
Zusatztipps für die Zubereitung
To ensure the best results, use a large pot for the pasta and a high-quality skillet for the sauce. Prepping your ingredients with a sharp chef's knife and cutting board beforehand makes the 20-minute cooking process smooth and effortless. Don't forget to use a colander to drain the pasta while keeping that vital reserved water.
Varianten und Anpassungen
For a vegan-friendly version, simply omit the feta cheese or swap it for a plant-based alternative. To increase the protein content, you can easily add grilled chicken or shrimp. For those with dietary restrictions, this recipe works perfectly with certified gluten-free short pasta.
Serviervorschläge
Serve this pasta warm, topped with a generous sprinkle of crumbled feta and an extra squeeze of lemon juice. It pairs beautifully with a crisp Sauvignon Blanc or a light rosé, making it an ideal meal for a Mediterranean-themed dinner party or a healthy solo lunch.
Save With 365 calories and 13 grams of protein per serving, this Black-Eyed Pea Pasta is as nutritious as it is delicious. It offers a balanced profile of healthy fats, complex carbohydrates, and plant-based protein in every bite.
Recipe FAQs
- → Can I use dried black-eyed peas instead of canned?
Yes, you can use dried black-eyed peas. Soak them overnight, then cook until tender before adding to the pasta. This will increase total preparation time but allows you to control sodium levels.
- → What pasta shapes work best for this dish?
Short pasta shapes like penne, fusilli, or farfalle work excellently as they catch the peas and vegetables in their crevices. Rotini or rigatoni are also great alternatives that hold sauce well.
- → How can I add more protein to this dish?
Grilled chicken, shrimp, or white beans make excellent protein additions. You can also increase the black-eyed peas portion or serve with a side of protein-rich grains like quinoa.
- → Is this suitable for meal prep?
This dish keeps well for 3-4 days refrigerated. Store pasta and sauce separately if possible, and reheat gently with a splash of water or olive oil to restore moisture before serving.
- → Can I make this gluten-free?
Absolutely. Simply substitute regular pasta with certified gluten-free pasta made from rice, corn, or quinoa. The cooking time may vary slightly, so check package instructions for al dente timing.
- → What can I substitute for feta cheese?
Try dairy-free feta, nutritional yeast for cheesy flavor, or leave it out entirely. The dish remains delicious without cheese, thanks to the aromatic herbs and vegetables.