Farro Pasta with Black-eyed Peas…mmm…hmmm

Farro Pasta with Black-eyed Peas…mmm…hmmm

In the South we eat Black-eyed peas every New Year’s Day for good luck. I could eat them every day. I love them so much.

Over the years I have found that Black-eyed peas are a very versatile bean and can go with many different types of dishes.
You can eat them cold in a salad. Warm under a pork tenderloin. You can make vegetarian beans or add a little salt pork or pancetta to liven them up. I love to eat them for breakfast with a fried or poached egg on top.

Tonight I managed to put my book down long enough to think about dinner (Book number 2 in George Martin’s Song of Ice and Fire series. I highly recommend it!). I did the kitchen survey and found the usual rices, quinoa’s, pastas and the staple veggies that are always on hand, onions, garlic, celery and carrots!

I had some dried black-eyed peas so I did a quick boil (bring beans to boil and let soak covered for about an hour.) In the meantime I sauteed some pancetta that I had on hand in onions, carrots, garlic and celery. A little salt and pepper and in go the soaked beans. I happened to have beef stock on hand so that’s what I added. Bring to a boil then turn off the heat while you make your pasta. You don’t want your beans to get mushy. I had some different pastas on hand but I used Farro because that’s my current favorite. Any pasta would be great with this.

A little sprinkle of pecorino romano and you have a wonderful winter dinner that’s easy, healthy and quick! Oh and maybe a little luck to boot!

1 Comment
  • charlene
    Posted at 23:45h, 19 February Reply

    looks yummy!

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