Orecchiette With Bacon, Black-Eyed Peas And Spinach Recipe

Cooking Directions

• STEP 1.Cook the orecchiette pasta according to package instructions until al dente. Drain and set aside.
• STEP 2.In a large skillet, cook the bacon until crispy. Remove from the pan and set aside.
• STEP 3.In the same skillet, sauté garlic and red pepper flakes until fragrant. Add black-eyed peas and cook until heated through.
• STEP 4.Add the cooked pasta and spinach to the skillet and toss until the spinach wilts.
• STEP 5.Crumble the cooked bacon over the pasta and season with salt and pepper to taste. Serve hot with grated Parmesan cheese.

Cooking Tips

• If you prefer a vegetarian version, omit the bacon and use vegetable broth instead of bacon fat for sautéing.
• Add a squeeze of lemon juice for a bright and tangy flavor.
• Feel free to add other vegetables like cherry tomatoes or roasted red peppers for extra color and flavor.

Storage and Serving

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in a skillet or microwave until heated through.
• Serve hot with grated Parmesan cheese and enjoy!