Mediterranean-inspired pasta with black-eyed peas, fresh vegetables, and aromatic herbs in olive oil.
# What 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 to taste
12 - ¼ teaspoon freshly ground black pepper
13 - 1 pinch red pepper flakes, optional
→ Garnish
14 - Zest and juice of ½ lemon
15 - ⅓ cup crumbled feta cheese, optional
# Steps:
01 - Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and reserve ¼ cup of the cooking water.
02 - While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red onion, sautéing for 2 to 3 minutes until fragrant and softened.
03 - Stir in the cherry tomatoes and cook for another 3 to 4 minutes until just softened.
04 - Add the black-eyed peas, oregano, salt, pepper, and red pepper flakes if using. Cook for 2 minutes, stirring to combine.
05 - Add the cooked pasta and reserved cooking water to the skillet. Toss well, then add the spinach and cook until just wilted, approximately 1 minute.
06 - Remove from heat and stir in lemon zest, lemon juice, parsley, and basil. Adjust seasoning as needed.
07 - Divide among bowls and top with crumbled feta cheese if desired. Serve immediately.
