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Black-Eyed Peas ‘n’ Pasta

4.8 | 4 Reviews
Total Time:Prep/Total Time: 30 min.

Recipe by Marie Malsch, Bridgman, Michigan

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 08, 2024

Tradition has it that if you eat black-eyed peas on New Year's Day, you'll enjoy prosperity all year through—but I serve this tasty combination of pasta, peas and tangy tomatoes anytime. —Marie Malsch, Bridgman, Michigan

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
TEST KITCHEN APPROVED

Black-Eyed Peas ‘n’ Pasta

4.8 | 4 Reviews Add your review
Yield:6 servings
Prep:5 min
Cook:25 min
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Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1 jalapeno pepper, seeded and chopped
  • 3 garlic cloves, minced
  • 1 can (28 ounces) crushed tomatoes
  • 8 ounces uncooked bow tie pasta (about 3 cups)
  • 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
  • 1 to 3 tablespoons minced fresh cilantro
  • 1 teaspoon cider vinegar
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
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Directions

  1. In a large skillet, heat oil over medium-high heat; saute green pepper, onion, jalapeno and garlic until onion is tender. Add tomatoes; bring to a boil. Simmer, uncovered, 10 minutes.
  2. Meanwhile, in a 6-qt. stockpot, cook pasta according to package directions.
  3. Add remaining ingredients to tomato mixture; return to a boil. Reduce heat; simmer, uncovered, 10 minutes. Drain pasta; return to pot. Stir in black-eyed pea mixture.

Nutrition Facts

1 cup: 266 calories, 4g fat (1g saturated fat), 0 cholesterol, 731mg sodium, 50g carbohydrate (10g sugars, 6g fiber), 11g protein.