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Categories:
Pasta garlic red pepper olive oil onion collards white corn kernels tomatoes black-eyed peas salt balsamic vinegar pecan honey cayenne pepper canola oil salt
Viewed: 6 - Published at: 7 years agoIngredients
- 1 lb uncooked fettuccine pasta or 1 lb linguine
- 2 garlic cloves, minced
- 12 teaspoon red pepper flakes
- 14 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 12 cups black-eyed peas
- 12 teaspoon salt
- 3 tablespoons balsamic vinegar
- 1 cup pecan pieces
- 2 tablespoons honey
- 12 teaspoon cayenne pepper
- 2 teaspoons canola oil
- 12 teaspoon salt
Method
- 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.
