Black-Eyed Pea Pasta

The first time I made this, I was trying to use up a random can of black-eyed peas that had been sitting in my pantry for months. Now it is become one of those recipes I make when I want something that feels substantial but not heavy, especially on warm evenings when the kitchen window is open and the breeze is coming through.

Last summer my sister came over for what was supposed to be a quick lunch between errands. She ended up staying for two hours, picking at the serving bowl in the center of the table and asking me to write down the recipe before she left.

Ingredients

• Short pasta: Penne, fusilli, or farfalle catch the sauce and beans in those little crevices, which is exactly what you want here
• Black-eyed peas: Canned works perfectly but if you have dried and cooked ones, use those
• Extra-virgin olive oil: This carries so much of the flavor, do not use the cheap stuff
• Garlic cloves: Slice them thin instead of mincing so they sweeten as they cook
• Red onion: Thin slices melt into the dish and add just enough sweetness
• Fresh oregano or dried: Fresh has this bright punch but dried works in a pinch
• Fresh parsley and basil: Add these at the end so they stay vibrant and fresh
• Cherry tomatoes: They burst slightly in the pan and release just enough moisture
• Baby spinach: Wilts down in seconds and adds a nice green contrast
• Sea salt and black pepper: Taste as you go, beans need a good amount of salt
• Red pepper flakes: Optional but nice if you want a little warmth
• Lemon: Both zest and juice wake up the whole dish
• Feta cheese: Totally optional but that salty creaminess against the pasta is worth it

Instructions

Cook the pasta:

Boil salted water and cook pasta until al dente, then drain but save 1/4 cup of that starchy water

Soften the aromatics:

Heat olive oil in a large skillet over medium heat, add sliced garlic and onion, cook 2 to 3 minutes until fragrant

Add the tomatoes:

Throw in halved cherry tomatoes and cook another 3 to 4 minutes until they start to soften

Build the base:

Stir in black-eyed peas, oregano, salt, pepper, and red pepper flakes if using, cook 2 minutes

Combine everything:

Add cooked pasta and reserved water to the skillet, toss well, then fold in spinach until just wilted

Finish with brightness:

Remove from heat and stir in lemon zest, juice, parsley, and basil

Serve it up:

Divide among bowls and crumble feta on top if you want

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This recipe has become my go-to when friends drop by unexpectedly. It looks impressive on the table but actually came together while we were catching up in the kitchen.

Making It Your Own

Sometimes I throw in roasted red peppers or artichoke hearts if I have them in the fridge. The base formula is flexible enough that you can adapt it to what you have on hand.

Pairing Ideas

A crisp white wine like Sauvignon Blanc cuts through the olive oil nicely. I have also served this with a simple green salad dressed in red wine vinegar.

Meal Prep Tips

This keeps well in the fridge for a couple of days, though the pasta will absorb some of the moisture. Add a splash of olive oil when reheating to bring it back to life.

• Double the recipe and pack portions for easy lunches
• Keep the feta separate and add it right before serving
• The flavors actually get better after sitting for a day

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Hope this finds its way into your regular rotation like it did mine.

Recipe FAQ

→ Can I use dried black-eyed peas instead of canned?

Yes, soak 1 cup dried black-eyed peas overnight, then cook until tender before adding to the pasta. This will take longer but offers excellent texture and flavor.

→ What pasta shapes work best for this dish?

Short pasta shapes like penne, fusilli, or farfalle capture the peas and vegetables well. Their nooks and crannies help hold the olive oil-based sauce.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of olive oil or water to refresh the dish.

→ Can I make this gluten-free?

Absolutely. Use certified gluten-free pasta like brown rice or chickpea-based varieties. The cooking time may vary slightly, so check package instructions.

→ What proteins can I add for extra substance?

Grilled chicken, shrimp, or white beans make excellent additions. You can also increase the black-eyed peas or add roasted chickpeas for plant-based protein.