Project Description

Recipe Ingredients:

  • 8 oz. bowtie, elbow or other medium pasta shape, uncooked

  • 2 tablespoons olive oil

  • 3/4 cup chopped green onions

  • 1 1/2 teaspoons ground cumin

  • 1 1/2 tablespoons fresh lime juice

  • 1 1/2 cups cooked* or 1 can (15 oz.) blackeyes, drained

    *1/2 cup dry makes 1-1/2 cups cooked.

  • 1/4 teaspoon salt

  • Freshly ground black pepper to taste

  • 8 cherry tomatoes, quartered

  • 2 tablespoons chopped fresh cilantro

Instructions

Cook pasta according to package directions, reserving 1/2 cup cooking water before draining.

Meanwhile, prepare Blackeye Salsa: Heat oil in saucepan over medium heat. Add green onions and cumin; cook for 2 minutes. Remove from heat and stir in lime juice. Add blackeyes, salt and pepper; toss to coat.

Return drained pasta and reserved cooking water to the pasta pot; add Blackeye Salsa. Bring to a simmer over medium heat; cook until sauce is slightly thickened and lightly coats pasta, 2-3 minutes. Remove from heat and gently stir in cherry tomatoes and cilantro. Serve immediately. Makes 6-1/2 cups. Serves 4.