Black-Eyed Pea Pasta (Printable Version)

Mediterranean pasta with black-eyed peas, garlic, tomatoes, and fresh herbs. A wholesome 30-minute vegetarian dish.

# List of Ingredients:

→ Pasta

01 - 10 oz short pasta such as penne, fusilli, or farfalle

→ Legumes

02 - 1 can (14 oz) black-eyed peas, drained and rinsed, or 1.5 cups cooked black-eyed peas

→ 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 - 0.5 teaspoon sea salt, plus more to taste
12 - 0.25 teaspoon freshly ground black pepper
13 - 1 pinch red pepper flakes, optional

→ Garnish

14 - Zest and juice of 0.5 lemon
15 - 0.33 cup crumbled feta cheese, optional

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain the pasta while reserving 0.25 cup of the cooking water.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and red onion, sautéing for 2 to 3 minutes until fragrant and softened.
03 - Stir in halved cherry tomatoes and cook for 3 to 4 minutes until just softened.
04 - Add drained black-eyed peas, oregano, salt, pepper, and red pepper flakes if desired. Cook for 2 minutes while stirring to combine all ingredients.
05 - Transfer cooked pasta and reserved cooking water to the skillet. Toss well to combine, then add baby spinach and cook for approximately 1 minute until spinach is just wilted.
06 - Remove from heat and stir in lemon zest, lemon juice, fresh parsley, and fresh basil. Taste and adjust seasoning as needed.
07 - Divide pasta mixture among serving bowls and top with crumbled feta cheese if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • Black-eyed peas add protein and earthiness without needing meat, making this feel substantial but not heavy.
  • The whole dish comes together faster than ordering takeout, yet tastes like you spent all afternoon in the kitchen.
02 -
  • Don't skip rinsing your canned black-eyed peas—the brine they sit in can make the whole dish taste metallic if you're not careful.
  • That pasta water is not optional; it's what transforms a pile of ingredients into something that tastes unified and balanced.
03 -
  • Slice your garlic thin rather than mincing it—thin slices cook more gently and won't burn, keeping the oil tasting sweet instead of harsh.
  • Always taste your pasta water before cooking if possible, because under-salted cooking water means an under-seasoned dish no matter how much you adjust at the end.
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