This may not be an Italian grandmother's traditional recipe, but the combination of artichokes and black-eyed peas seasoned with caraway seeds and smoked tofu (or smoky cheese) is irresistible.
- 1 cup diced smoked tofu or grated smoked mozzarella cheese (4 oz.;optional)
- 15 1/2-oz. can black-eyed peas, rinsed and drained, or 1 1/2 cups cooked black-eyed peas
- 1 Tbs. olive oil
- 1 medium red onion, chopped
- 4 medium cloves garlic, minced
- 1 1/2 tsp. caraway seeds, lightly crushed
- 1/8 tsp. red pepper flakes
- 14-oz. can artichoke hearts, rinsed, drained and coarsely chopped
- 2 cups low-sodium vegetable broth
- 1/4 tsp. salt
- 1/3 cup chopped fresh parsley
- 1 to 2 tsp. cider vinegar
- 1/4 tsp. freshly ground pepper
- 12 oz. medium dried pasta shells
Bring large pot of lightly salted water to a boil.
Meanwhile, measure out 1/4 cup black-eyed peas and mash with fork in small bowl; set mashed and whole black-eyed peas aside.
In large nonstick skillet, heat oil over medium-high heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Add garlic, caraway seeds and pepper flakes and cook, stirring, 30 to 60 seconds.
Add artichoke hearts and reserved mashed and whole black-eyed peas; stir well. Add broth and salt and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until flavors have blended, about 10 minutes. Stir in parsley, vinegar and pepper.
Shortly before sauce is ready, add pasta to boiling water; stir to prevent sticking. Cook, stirring often, until just tender, 8 to 10 minutes. Drain well and place in large warm serving bowl. Add artichoke mixture and tofu or cheese if desired and toss to coat. Serve immediately.
- Calories: 313
- Carbohydrate Content: 51 g
- Fat Content: 5 g
- Fiber Content: 11 g
- Protein Content: 10 g
- Saturated Fat Content: 1 g
- Sodium Content: 299 mg