Southern Pasta Primavera

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 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 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

Recipe

• 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.