In this recipe
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Notta Pasta Rice Linguine
This rice noodle makes the perfect alternative to wheat linguine to make a delicious gluten-free dish.
Pigeon Peas Notta Pasta
This Spanish-style Notta Pasta was inspired by a traditional rice and bean dish. It's easy to make and full of flavor.
4 servings
35 minutes total time
8 slices bacon
2 large onions, medium dice (2 cups)
2 medium bell peppers, (1 red, 1 green), medium dice (total 2 cups)
2 tablespoons garlic, minced
1 teaspoon dried thyme
1/2 teaspoon salt
Pepper to taste
1/4 teaspoon crushed red pepper
1 tablespoon tomato paste
1-15 oz can Pigeon Peas*
1-14.5 oz can diced tomatoes, (plain or roasted garlic)
2 tablespoons chopped cilantro
*Found in the Spanish section of the supermarket
1. | Put a large pot of salted water on to boil. |
2. | In a large skillet over a medium high heat fry bacon until crisp. Drain bacon on paper towel, crumble and set aside. Drain all but 3 tablespoons of grease from skillet. |
3. | Add onions and peppers to skillet. Cook until lightly browned. Add garlic, thyme, salt, pepper and red pepper. Sauté until garlic is soft. Add tomato paste and cook 1-2 minutes until combined and lightly cooked. |
4. | Drain pigeon peas, reserving 1/4 cup broth. Add peas, tomatoes, and bacon to skillet. Turn heat down to low and stir to combine. Simmer until slightly thickened. Add 1-4 tablespoons of reserved pea broth if a thinner sauce is desired. |
5. | Meanwhile, boil Notta Pasta according to box directions. Drain and add to skillet along with cilantro. Toss to combine and serve immediately. |
Pigeon Peas Notta Pasta
Nutrition Facts:*
CALORIES: 680
FAT: 29g
CHOLESTEROL: 40mg
SODIUM: 990mg
CARBS: 87g
PROTEIN: 20g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com