Italian Black-Eyed Peas With Pasta
A hearty Italian-inspired dish combining flavorful black-eyed peas, pasta, and fresh herbs in a savory tomato and vegetable sauce, perfect for comforting family dinners.
Ingredients
- 3 cloves garlic, minced ⓘ
- 2 large onions, chopped ⓘ
- 2 medium carrots, sliced ⓘ
- 1/4 cup parsley, chopped
- 2 tablespoons basil ⓘ
- 1 teaspoon oregano ⓘ
- 3 large tomatoes, chopped ⓘ
- 1/2 cup chicken broth ⓘ
- 1 tablespoon salt ⓘ
- 1 teaspoon pepper ⓘ
- 4 cups cooked black-eyed peas
- 1/4 cup olive oil ⓘ
- 16 ounces elbow macaroni, cooked ⓘ
- 1/4 cup butter ⓘ
- 1/2 cup Parmesan cheese ⓘ
Instructions
- In a large skillet, sauté minced garlic, chopped onions, sliced carrots, chopped parsley, basil, and oregano in olive oil until tender.
- Add chopped tomatoes, chicken broth, salt, and pepper to the skillet.
- Cover and cook, stirring frequently, and simmer for 10 minutes.
- Add cooked black-eyed peas to the skillet.
- Cover and simmer gently for an additional 20 minutes.
Tips & Substitutions
For added depth of flavor, consider substituting the black-eyed peas with cannellini beans. You can also use vegetable broth for a vegetarian version. If fresh herbs aren't available, dried herbs can be used, but reduce the quantity. To enhance the dish, add a pinch of red pepper flakes for a bit of heat, reminiscent of Italian recipes.
Serving Suggestions
Serve this hearty dish warm, garnished with freshly grated Parmesan cheese. It pairs beautifully with a side salad or crusty garlic bread to soak up the flavorful sauce. For a complete meal, consider serving it alongside Italian Baked Chicken Breasts. A glass of red wine would complement the flavors wonderfully.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over medium heat until heated through. You can also add a splash of chicken broth to loosen the sauce if it has thickened. This dish can also be frozen for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Italian Black-Eyed Peas With Pasta contains roughly 1385 calories, with 9g protein, 42g carbohydrates, and 133g fat. It is an excellent source of vitamin A (121% of the Daily Value), vitamin C (69% of the Daily Value), and dietary fiber (39% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 2328mg per serving (101% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned black-eyed peas instead of dried?
Yes, you can definitely use canned black-eyed peas to save time. Just rinse and drain them before adding them to the skillet in step 4. Reduce the simmer time to about 5-10 minutes, just enough to heat them through and blend the flavors.
What can I substitute for elbow macaroni?
If you don't have elbow macaroni, feel free to use any small pasta shape, such as shells or penne. You could also opt for whole wheat or gluten-free pasta if you prefer. Just be sure to adjust the cooking time according to the pasta type you choose.
How can I make this dish spicier?
To add some heat to this dish, incorporate red pepper flakes or diced jalapeños when sautéing the vegetables. You could also serve it with a drizzle of hot sauce on top before serving to cater to individual spice preferences. This will elevate the dish and make it even more enjoyable.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).