Pasta “puttanesca” with black eyed peas
I have so many insights after going SOS free for two weeks. I’m going to share it all in a post very soon. But in the meantime, here is a yummy easy weekday dish that is completely SOS free and kid approved!
1tbs minced garlic
1/2-1 c vegetable stock
1 small zucchini, diced
I small head of kale, chopped
10-12 sun dried tomatoes, soaked in water to rehydrate
1 bottle castelvetrano olive, rinsed and putted
1 tin quartered artichoke hearts
1.5 cups black eyed peas
1/2 of a lemon
Fresh basil and oregano
12 oz pasta of your choice( I used jovial capellini)
Boil water and cook pasta to directions, rinse and set aside.
While pasta water is heating up, turn on heat to medium and put a cast iron pan to warm up. Once the pan is hot add about a half a cup of vegetable stock and minced garlic. Sauté for a few minutes until fragrant, then add in the chopped zucchini and kale until slightly steamed. You’ll know when the color becomes bright green. Add in the sun-dried tomatoes,artichokes, and olives and mixed together with the kale and zucchini. Once this all comes together, add a little bit more vegetable stock so it’s a more of a brothy. When the pasta is done add it straight to the pan and mix together. Add in the black eyed pea‘s and continue to stir until everything comes together. Finish with a half of a fresh squeezed lemon, oregano and basil. I added nutritional yeast and red pepper flakes once I served it on my plate. And if you’re not completely SOS free, you can add some good quality olive oil to finish and a sprinkle of Celtic sea salt.
Heat cast iron pan