*  Exported from  MasterCook Mac  *

             Spaghetti, Black Eye Peas, and Artichoke Hearts

Recipe By     : Bean Banquets from Boston to Bombay/Patricia R. Gregory
Serving Size  : 4    Preparation Time :0:00
Categories    : Pasta                            Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  lb            Dried black-eyed peas
     1/4  c             Olive oil
   2      cl            Garlic -- halved
     1/4  ts            Crushed red pepper
     1/2  c             Scallions -- chopped
  10      oz            Frozen artichoke hearts --
                        - quartered
   1      c             Black olives -- halved
                        Salt
     1/4  c             Parsley -- chopped
   1      lb            Spaghettio -- broken into 1"
                        - lengths
   2      tb            Parmesan cheese

Cook black-eyed peas according to basic directions. Heat olive oil in
large saucepan and brown garlic pieces. Add pepper, scallions, and
artichoke hearts and saute for 4 or 5 minutes. Add olives, 2 to 2-1/2
cups reserved bean broth, and salt. Bring to a bowl, reduce heat and
simmer 5 minutes. Add black-eyed peas and parsley. Cook spaghetti to
al dente, drain, and put into serving bowl. Spoon 1/2 of the sauce
and 1/2 of the cheese over the spaghetti. Mix well. Spoon remaining
sauce and cheese over spaghetti. 

Notes: A tossed salad with an oil and vinegar dressing may be served
following this. Fresh fruit and cheese may be offered to complete
this meal.


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