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Ingredientes
- 2 c. Water
- 1 1/2 c. Frzn Blackeyed Peas
- 1 tsp Dry Thyme
- 2 x Bay Leaves
- 1/2 c. Minced Sun-Dry Tomatoes
- 1 1/2 tsp Warm Pepper Sauce
- 4 c. Cooked Pasta Cavatappi
- 1/2 c. Sliced Green Onions
- 1/2 c. Minced Fresh Parsley
- 3 ounce Prosciutto Thinly Sliced
- 1/4 c. warm pepper sauce
- 1 Tbsp. Extra-Virgin Extra virgin olive oil
- 1/2 tsp Dry Mustard
- 2 Tbsp. Green Chiles Finely Minced
- 3 x Garlic Cloves Chopped
Direcciones
- Combine first 4 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 15 min or possibly till tender. Add in tomatoes and 1 1/2 tsp. pepper sauce; simmer 5 min or possibly till tomatoes are tender.
- Drain black-eyed pea mix in a colander over a bowl, reserving 2 Tbsp. cooking liquid.
- Throw away bay leaves.
- Combine black-eyed pea mix, pasta, onions, parsley, and prosciutto in alarge bowl. Combine reserved cooking liquid, 1/4 c. pepper sauce, and remaining ingredients in small bowl, and stir well with a whisk. Pour chile mix over pasta mix, and toss well. Serve hot or possibly at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 248g | |
| Recipe makes 4 servings | |
| Calories 290 | |
| Calories from Fat 47 | 16% |
| Total Fat 5.38g | 7% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 301mg | 13% |
| Potassium 1089mg | 31% |
| Total Carbs 43.86g | 12% |
| Dietary Fiber 8.3g | 28% |
| Sugars 7.25g | 5% |
| Protein 19.37g | 31% |
