Black-Eyed Pea Pasta Mediterranean (Printable)

Vibrant Mediterranean pasta with tender black-eyed peas, garlic, tomatoes, and fresh herbs. Ready in 30 minutes.

# What you need:

→ Pasta

01 - 10 oz short pasta (penne, fusilli, or farfalle)

→ Legumes

02 - 1 can (14 oz) black-eyed peas, drained and rinsed, or 1.5 cups cooked black-eyed peas

→ Aromatics & Herbs

03 - 3 tablespoons extra-virgin olive oil
04 - 3 garlic cloves, finely sliced
05 - 1 small red onion, thinly sliced
06 - 1 tablespoon fresh oregano or 1 teaspoon dried oregano
07 - 2 tablespoons fresh parsley, chopped
08 - 2 tablespoons fresh basil, chopped

→ Vegetables

09 - 1 cup cherry tomatoes, halved
10 - 1 cup baby spinach leaves

→ Seasonings

11 - 0.5 teaspoon sea salt, plus more to taste
12 - 0.25 teaspoon freshly ground black pepper
13 - 1 pinch red pepper flakes (optional)

→ Garnish

14 - Zest and juice of 0.5 lemon
15 - 0.33 cup crumbled feta cheese (optional)

# How to make it:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and reserve 0.25 cup of cooking water.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and red onion, cooking for 2 to 3 minutes until fragrant and softened.
03 - Stir in halved cherry tomatoes and cook for 3 to 4 minutes until just softened.
04 - Add black-eyed peas, oregano, salt, black pepper, and red pepper flakes if using. Cook for 2 minutes, stirring to combine all ingredients.
05 - Add cooked pasta and reserved cooking water to the skillet. Toss well, then add spinach and cook until just wilted, approximately 1 minute.
06 - Remove from heat and stir in lemon zest, lemon juice, fresh parsley, and fresh basil. Adjust seasoning as needed.
07 - Divide among bowls and top with crumbled feta cheese if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in 30 minutes, which means weeknight dinners finally feel manageable without sacrificing real flavor.
  • Black-eyed peas are quietly packed with protein and fiber, so you'll feel satisfied hours later without that post-meal sluggishness.
  • The combination works equally well cold the next day, turning into a grain bowl that travels beautifully to work.
02 -
  • Don't skip rinsing the canned peas because that cloudy liquid creates a starchy film that makes everything taste metallic instead of clean.
  • The reserved pasta water is what transforms a pile of ingredients into an actual dish—it acts like an edible glue that makes everything cohere.
  • Add the spinach at the very end or it turns into an olive-colored shadow of itself instead of bright green pockets of flavor.
03 -
  • Always taste the pasta water before you drain it—if it tastes like ocean water, you've nailed the salt level and the pasta will season itself properly.
  • Don't wash your skillet after sautéing the garlic and onion; those browned bits stuck to the bottom are flavor waiting to happen.
  • If you're cooking for someone who's feta-hesitant, try a small amount first because its saltiness can be polarizing, but it does change everything for the better.
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