Orecchiette BBS (Bacon, Black Eyed Peas & Spinach)
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
8people 45minutes
Servings Prep Time
8people 45minutes
Ingredients
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.
  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.
  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.
  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.
  5. Add tomatoes, mushrooms and balsamic vinegar to pan. Add generous pinch of salt and black pepper and toss well.
  6. Pour tomato mixture over spinach and black eyed peas.
  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.
  8. Toss pasta with all other ingredients and top with cheese. Serve and enjoy!