Black-Eyed Pea Pasta (Printable Version)

Mediterranean pasta with black-eyed peas, tomatoes, spinach, and fresh herbs ready in 30 minutes.

# Ingredient List:

→ Pasta

01 - 10 oz short pasta (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
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 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 pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red onion, sautéing for 2 to 3 minutes until fragrant and softened.
03 - Stir in cherry tomatoes and cook for 3 to 4 minutes until just softened.
04 - Add black-eyed peas, oregano, salt, pepper, and red pepper flakes if using. Cook for 2 minutes, stirring to combine.
05 - Add cooked pasta and reserved cooking water to the skillet. Toss well, then add 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.

# Expert Tips:

01 -
  • It comes together faster than you'd think, and somehow feels both comforting and light at the same time.
  • The black-eyed peas give you real substance without needing meat, so it works whether you're vegetarian or just craving something different.
  • Fresh herbs and lemon juice make it taste restaurant-quality, but your kitchen won't smell like a commercial kitchen.
02 -
  • Don't skip reserving that pasta water, it's the difference between a dry dish and one that feels silky and cohesive.
  • Add your fresh herbs at the very end, not at the beginning, because heat dulls their flavor and you need them to shine.
03 -
  • Don't drain your black-eyed peas too aggressively, a little bit of that liquid mixed in adds body to your sauce.
  • Slice your garlic instead of mincing it, whole pieces stay distinct and create little bursts of flavor throughout the dish.
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