Update my dinner status, I'm making this tonight.
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Cook black-eyed peas according to basic directions. Heat olive oil in large saucepan 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 and 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 remaining sauce and cheese over spaghetti. NOTES : A tossed salad with an oil and vinegar dressing may be served following this. Fresh fruit and cheese may be offered to complete this meal. Recipe by: Bean Banquets from Boston to Bombay/Patricia R. Gregory Posted to MC-Recipe Digest V1 #725 by Lynn Cage on Aug 7, 1997
