VEGAN: Conchiglie With Green And Black- Eyed Peas, Pearl Onions, And Basil

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* Exported from MasterCook *

 

Conchiglie With Green And Black- Eyed Peas, Pearl Onions, A

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 98

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Pasta, Couscous, Etc. Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons extra-virgin olive oil

2 large garlic clove -- finely chopped

1 1/2 cups frozen baby green peas and pearl onions

thoroughly thawed and drained

3/4 cup vegetable broth

preferably Basic Vegetable Broth

(see separate recipe)

OR low-sodium canned

1/4 teaspoon dried thyme leaves

Salt and freshly ground black pepper -- to taste

1 1/2 cups cooked black-eyed peas

OR 1 15-ounce can black-eyed peas -- rinsed and

drained

12 ounces medium pasta shells -- (conchiglie)

1/4 cup finely chopped fresh basil

 

Makes 4 to 6 main-course or 8 pasta-course servings

 

This mild-tasting dish is usually a hit with children, who like the idea of

discovering tiny green and black-eyed peas and pearl onions hidden inside

conch shells. Ready in under thirty minutes, it's a gift for working

parents. While the black-eyed pea is typically associated with American

southern cooking, it is also a popular legume enjoyed by many throughout

the Mediterranean. Any firm precooked bean, however, can be substituted.

 

In a medium skillet with a lid, heat the oil over medium-low heat. Add the

garlic and cook, stirring, until just softened, about 2 minutes. Add the

peas and pearl onions, broth, thyme, salt, and pepper. Cook, covered,

until the vegetables are just tender, about 3 minutes, Add the black-eyed

peas and cook, covered, until the black-eyed peas are heated through, about

2 minutes. Remove from the heat and keep covered.

 

Meanwhile, cook the pasta in boiling salted water according to package

directions until just al dente. Drain well and return to the pot. Stir in

the pea mixture. Cover and place over low heat until the pasta is tender

and has absorbed most of the broth, 5 minutes, stirring once. Stir in the

basil and serve at once.

 

Variation: To create a classic Italian springtime pasta course, use

orecchiette instead of the shell pasta and omit the black-eyed peas and basil.

 

Per Serving: Calories 547, Protein 24 g, Total Fat 9 g, Saturated Fat 1 g,

Cholesterol 0 mg, Carbohydrate 93 g, Dietary Fiber 14 g, Sodium 148 mg

 

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