Southern Pasta Primavera
Ready In: 30 mins
Serves: 6-8
Ingredients
- 1 lb uncooked fettuccine pasta or 1 lb linguine
- 2 garlic cloves, minced
- 1⁄2 teaspoon red pepper flakes
- 1⁄4 cup olive oil
- 1 onion, thinly sliced
- 3 cups greens, cleaned and roughly chopped (I use kale, but you can use mustard greens, collards, or turnip greens)
- 2 cups white corn kernels, preferably Silver Queen (use yellow corn if you have to)
- 2 tomatoes, peeled, seeded, and coarsely chopped (or 1 14.5 oz can)
- 1 1⁄2 cups black-eyed peas
- 1⁄2 teaspoon salt
- 3 tablespoons balsamic vinegar
- 1 cup pecan pieces
- 2 tablespoons honey
- 1⁄2 teaspoon cayenne pepper
- 2 teaspoons canola oil
- 1⁄2 teaspoon salt
Directions
- Cook pasta in a large pot of boiling water until al dente. Drain, rinse and set aside.
- In a large pan over medium-high heat, saute garlic and red pepper flakes in olive oil until garlic is golden. Add onion, greens, and corn and cook until the greens begin to wilt.
- Add the tomatoes, blackeyed peas, salt, and balsamic vinegar. When vegetables just begin to simmer, mix with pasta and cook until thoroughly heated.
- Garnish with Toasted Spiced Pecans.
- For Toasted Spiced Pecans:.
- Preheat oven to 350. Mix pecans, honey, cayenne, oil, and salt together in a pie pan or iron skillet, coating pecans well with the spices. Bake for 10 minutes. Remove from oven and cool.
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