- Course: Main Course
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 30 Times
When a Southerner mentions peas, it is usually not the sweet green variety he or she is talking about. More likely it’s black-eyed peas, crowder peas, or lady peas. Use a can of any of those in this easy and satisfying dish that combines peas with tomatoes, garlic, feta, and pasta, with crumbled bacon on top.
- salt (optional), for cooking the pasta
- 8 ounces medium-size pasta shells or bow ties
- 1 can (28 ounces) diced tomatoes with green pepper and onion, drained
- 1 can (15.5 to 16 ounces) black-eyed peas, drained
- 2 tablespoons olive oil
- 2 cloves garlic, crushed in a garlic press
- Pinch of cayenne pepper
- ½ cup pre-crumbled feta cheese
- ½ cup crumbled already-cooked bacon (about 8 slices, optional; see Note)
- 3 tablespoons chopped fresh parsley
1.Bring a large pot of water to a boil over high heat. Add salt, if using, and stir in the pasta shells. Reduce the heat to medium-high and cook the shells, uncovered, until al dente, 8 minutes.
2.Meanwhile, place the tomatoes, black-eyed peas, olive oil, garlic, and cayenne in a large mixing or serving bowl and stir to combine.
3.Drain the pasta shells well in a colander, shaking it a few times to remove any water that might still cling to the pasta. Transfer the shells to the mixing bowl and stir to combine well. Serve topped with the feta cheese, bacon, if using, and parsley.
You can substitute any kind of canned tomatoes, seasoned or plain, for the ones in this recipe.
It takes about 8 slices of fried bacon to make ½ cup of crumbled bacon. To save time, purchase already-cooked bacon and heat it in the microwave oven or substitute thin slices of smoked ham. Canned tuna flaked over the top of the pasta is also as delicious as the bacon and turns this dish into a nice luncheon do-ahead served at room temperature.
© 2003 Anne Byrn
Nutritional information is based on 4 servings.