*  Exported from  MasterCook Mac  *

             Spaghetti, Black Eye Peas, and Artichoke Hearts

Recipe By     : Bean Banquets from Boston to Bombay/Patricia R. Gregory
Serving Size  : 4    Preparation Time :0:00
Categories    : Healthy And Hearty               Italian
                Main Dishes                      Pasta
                Vegetarian                       Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         dried black-eyed peas
     1/4  cup           olive oil
   2      cloves        garlic -- halved
     1/4  teaspoon      crushed red pepper
     1/2  cup           chopped scallions
  10      ounces        frozen artichoke hearts -- quartered
   1      cup           black olives -- halved
                        salt
     1/4  cup           chopped parsley
   1      pound         spaghetti; broken into 1-inch lengths
   2      tablespoons   Parmesan cheese

Cook black-eyed peas according to basic directions. Heat olive oil in large sau
cepan and brown garlic pieces. Add pepper, scallions, and artichoke hearts and 
saute for 4 or 5 minutes. Add olives, 2 to 2 1/2 cups reserved bean broth, and 
salt. Bring to a bowl, reduce heat and simmer 5 minutes. Add black-eyed peas an
d parsley. Cook spaghetti to al dente, drain, and put into serving bowl. Spoon 
1/2 of the sauce and 1/2 of the cheese over the spaghetti. Mix well. Spoon rema
ining sauce and cheese over spaghetti. 

                   - - - - - - - - - - - - - - - - - - 


Per serving (excluding unknown items): 368 Calories; 19g Fat (44% calories from
 fat); 15g Protein; 38g Carbohydrate; 2mg Cholesterol; 355mg Sodium

NOTES : A tossed salad with an oil and vinegar dressing may be served following
 this. Fresh fruit and cheese may be offered to complete this meal.

_____