Orecchiette with Bacon, Black-Eyed Peas and Spinach
This healthful, hearty pasta has a surprising ingredient, black-eyed peas—considered by Southern cooks to bring good luck. Any tender green, like arugula, would work well instead of the spinach.
- 0.5 Pound bacon, frozen for 15 minutes and very thinly sliced crosswise
- 5 Ounce baby spinach
- 1.5 Pound dried orecchiette pasta
- Black pepper
- 2 Tbsp balsamic vinegar
- 2 cup drained canned or thawed frozen black-eyed peas
- 1 Pound cherry tomatoes, halved
- 0.5 tsp crushed red pepper
- 1 large garlic clove, thinly sliced
- 0.25 cup extra-virgin olive oil
- Parmigiano-Reggiano cheese, for serving
- In a medium skillet, cook the bacon over moderate heat, stirring, until browned and crisp, about 7 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all but 2 tablespoons of fat from the skillet and heat the olive oil in it. Add the garlic and crushed red pepper and cook over moderate heat, stirring, until fragrant, about 2 minutes. Scrape the garlic oil into a serving bowl. Add the tomatoes, black-eyed peas, vinegar and a generous pinch each of salt and black pepper to the bowl and toss well.
- In a large saucepan of salted boiling water, cook the orecchiette until al dente. Drain well. Add the pasta and the spinach to the tomato mixture and toss until the spinach is just wilted. Season the pasta generously with salt and black pepper and toss again. Sprinkle the bacon on top and serve, passing cheese at the table.
Recipe Credit: Helene Henderson
Image Credit: Luis Garcia