Mediterranean pasta with black-eyed peas, garlic, tomatoes, and fresh herbs ready in 30 minutes.
# What You Need:
→ Pasta
01 - 10 oz short pasta (penne, fusilli, or farfalle)
→ Legumes
02 - 1 can (14 oz) black-eyed peas, drained and rinsed (or 1 ½ cups cooked black-eyed peas)
→ Aromatics & 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
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 more 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)
# How-To Steps:
01 - Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain, reserving 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 2–3 minutes until fragrant and softened.
03 - Stir in the cherry tomatoes and cook for another 3–4 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, about 1 minute.
06 - Remove from heat, stir in lemon zest and juice, parsley, and basil. Adjust seasoning if needed.
07 - Divide among bowls and top with crumbled feta cheese if desired. Serve immediately.
