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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This may sound like an odd combination of ingredients, but it is delicious. Use fresh ingredients if you can-it really does make a difference. Even with canned, though, it is very good. 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:
1. Cook pasta in a large pot of boiling water until al dente. Drain, rinse and set aside.
2. 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.
3. Add the tomatoes, blackeyed peas, salt, and balsamic vinegar. When vegetables just begin to simmer, mix with pasta and cook until thoroughly heated.
4. Garnish with Toasted Spiced Pecans.
5. For Toasted Spiced Pecans:.
6. 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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