1/2 pound dried black-eyed peas 1/4 cup olive oil 2 cloves garlic -- halved 1/4 teaspoon crushed red pepper 1/2 cup chopped scallions 10 ounces frozen artichoke hearts -- quartered 1 cup black olives -- halved salt 1/4 cup chopped parsley 1 pound spaghetti; broken into 1-inch lengths 2 tablespoons Parmesan cheese Cook black-eyed peas according to basic directions. Heat olive oil in large sau cepan and brown garlic pieces. Add pepper, scallions, and artichoke hearts and saute for 4 or 5 minutes. Add olives, 2 to 2 1/2 cups reserved bean broth, and salt. Bring to a bowl, reduce heat and simmer 5 minutes. Add black-eyed peas an d parsley. Cook spaghetti to al dente, drain, and put into serving bowl. Spoon 1/2 of the sauce and 1/2 of the cheese over the spaghetti. Mix well. Spoon rema ining sauce and cheese over spaghetti.
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