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Recipe: Blackeyed Pea and Feta Pasta Toss

Main Dishes - Pasta, Sauces
BLACKEYED PEA AND FETA PASTA TOSS

12 ounces fusilli or medium-shell pasta, uncooked
3 tablespoons olive oil
2 to 3 large cloves garlic, minced
1 (28 ounce) can diced tomatoes, drained
3 cups cooked blackeyed peas (or 2 cans (15 ounces each) blackeyed peas, rinsed, drained)
4 ounces feta cheese, crumbled (about 1 cup)
2 tablespoons chopped fresh basil or 3/4 teaspoon dried basil
1/4 teaspoon black pepper
Pinch of crushed red pepper

Cook pasta according to package directions; drain in colander and set aside.

In pot, saute garlic in oil. Add drained pasta to pot. Cook over high heat for 30 seconds, stirring constantly.

Add tomatoes and blackeyes; reduce heat to medium. Stir gently until heated through, about 2 minutes.

Add feta cheese, basil, black pepper and red pepper. Toss to coat thoroughly.

Makes 6-8 servings
From: Recipelink.com
Source: California Dry Bean Advisory Board
MsgID: 3149622
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Cooking from the Pantry - Food in Cans (...
Board: Daily Recipe Swap at Recipelink.com
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