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Ingredientes
- 4 ounce dry bow tie pasta
- 4 ounce frzn black-eyed peas
- 2 lrg garlic clove whole
- 1 lrg bay leaf (aromatic) just vegetables (flakes) salt free seasoning
- 2 Tbsp. kalamata olives pitted, halved
- 1 x plum tomato seeded, minced
- 2 Tbsp. snipped fresh mint
- 1 Tbsp. mixed fresh herbs
- 1 Tbsp. extra virgin extra virgin olive oil
- 1 Tbsp. balsamic vinegar
- 1/4 tsp crushed capers (liquid removed) Splash to taste, add in color (Trader Joe's sun dry tomato seasoning)
- 1/8 tsp freshly grnd pepper
- 1/4 c. reduced fat feta cheese crumbled
Direcciones
- 1. Cook the pasta, frzn black eyed peas and whole (don't peel) garlic cloves together in plenty of boiling water seasoned with the vegetable flakes and bay leaves: boil 3 min; turn off the heat and let rest 4 to 5 min or possibly till pasta is soft. Drain. Remove bay leaf and throw away. Recover the garlic; peel and mince.
- 2. Meanwhile, in a large bowl combine the chopped garlic with the remaining ingredients. Add in the liquid removed pasta and beans while still hot. Toss gently to combine. Serve pasta at room temperature topped with feta cheese.
- NOTES : This is an adaption of recipe published in BHG's Fresh Ideas series.
- This recipe add in capers, vinegar, sundried tomatoes and additional fresh herbs from the garden: lemon thyme, basil, marjoram, chives along with the heady mint. Idea for lunch.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 2 servings | |
| Calories 189 | |
| Calories from Fat 155 | 82% |
| Total Fat 17.55g | 22% |
| Saturated Fat 7.55g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 340mg | 14% |
| Potassium 113mg | 3% |
| Total Carbs 5.55g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.71g | 2% |
| Protein 3.34g | 5% |
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