Pasta, oh how I love thee.  But after our quality time together, I do not like it when you make me feel like I’ve eaten a brick.  The way you and your carbs sit in my stomach makes me feel bad about myself, and I don’t want to feel bad about myself–or you!  So I want to thank you for welcoming into your bowl of goodness some healthy stuff to mix with those bites of al dente goodness.

Oh, and thanks to Food & Wine for the recipe that helped get us two crazy kids together.  Such a matchmaker, they are.  Welcome to the permanent recipe file, Orecchiette BBS (Bacon, Black Eyed Peas & Spinach).

Oriecchiette BBS--My Midlife Kitchen

I love pasta.  I love pasta of all shapes, sizes, flavors, colors, textures–love it all.  But, as with anything in life, all in moderation, right?  And as I’m trying (or as my father would say, “Yes!  You’re very trying!”) to eat healthier, I don’t want to completely deprive myself of the things I love most.  So when I came across this recipe in a recent month of Food & Wine, I knew this could be THE one.  This dish is a perfect mix of splurge and healthy with the fiber from the beans, the vitamins in the vegetables, and then of course the pasta and cheese (um, hello, it’s still got to please my palate!).  And because I can never leave well enough alone, I threw in some mushrooms to add a little different texture to the dish.

Of course, no good Italian dish should go without wine.  I suggest serving it with a bright, red wine like a Sangiovese or Barbera. Now that’s a party in your mouth.

Orecchiette Bacon Beans & Spinach
Orecchiette BBS (Bacon, Black Eyed Peas & Spinach)
Print Recipe
The ease of the dish makes it perfect for a weeknight, but the presentation of the layered ingredients is pretty enough for company. Other vegetables that you may have on hand could easily be incorporated into this dish. I love recipes like this that allow me to improvise and still come out the other side with something delicious.
Servings Prep Time
8 people 45 minutes
Servings Prep Time
8 people 45 minutes
Orecchiette Bacon Beans & Spinach
Orecchiette BBS (Bacon, Black Eyed Peas & Spinach)
Print Recipe
The ease of the dish makes it perfect for a weeknight, but the presentation of the layered ingredients is pretty enough for company. Other vegetables that you may have on hand could easily be incorporated into this dish. I love recipes like this that allow me to improvise and still come out the other side with something delicious.
Servings Prep Time
8 people 45 minutes
Servings Prep Time
8 people 45 minutes
Instructions
  1. Get those ingredients out and ready to go. I had all of this in the pantry or fridge, so it was an easy dish to toss together on a weeknight.
    Orecchiette Ingredients
  2. In medium skillet, cook bacon over medium heat, stirring until crisp, about 7 minutes. Transfer to paper towel to drain excess fat, leaving 2 tbsp. of fat in the skillet.
    Cooking Bacon
  3. Heat the olive oil in the bacon fat. Add garlic and crushed red pepper flakes and cook over medium heat until fragrant, about 2 minutes. Scrape garlic into bottom of serving bowl.
    Garlic & Red Pepper Flakes
  4. Add black eyed peas to pan and saute just until warm, about 7 minutes. Pour peas into serving dish over garlic & pepper oil; top with spinach.
    Spinach and Black Eyed Peas
  5. Add tomatoes, mushrooms and balsamic vinegar to pan. Add generous pinch of salt and black pepper and toss well.
    Tomatoes & Mushrooms
  6. Pour tomato mixture over spinach and black eyed peas.
    Tomatoes & Mushrooms over Beans
  7. Heat large pan of salted water until boiling. Add orecchiette and cook until al dente, 8-10 minutes. Drain well. Pour pasta over top of ingredients in serving dish.
    Pasta over Spinach & Tomatoes
  8. Toss pasta with all other ingredients and top with cheese. Serve and enjoy!
    Big Bite of Orecchiette & Beans
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