Servings: 8

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading ... Loading ...

Pasta Y Fagioli


5 slices bacon, chopped
1 cup chopped onion
2 cloves garlic, minced
¼ cup chicken broth
2 cups collard greens or mustard or turnip greens, chopped
1 tablespoon Frieda’s minced Fresh Basil
2 teaspoons Frieda’s minced Fresh Marjoram
¼ – ½ teaspoon crushed red pepper flakes
6 ounces penne or rotini pasta, cooked according to package directions and drained
1-11-ounce package Frieda’s Black-Eyed Peas, cooked according to package directions and drained
Salt and pepper to taste
1 ½ tablespoons olive or vegetable oil
Shredded Parmesan cheese


In a large skillet cook bacon until crisp. Remove from pan, reserving 1 tablespoon of the drippings in pan. Add onion and garlic to skillet; saute for 2 minutes. Add chicken broth and collard greens, basil, marjoram and red pepper flakes. Cover and simmer for 10 to 15 minutes for collard greens, 7 to 10 minutes for mustard greens, or 8 to 15 minutes for turnip greens, until tender. In a large bowl toss together pasta, Black-Eyed Peas, greens mixture, bacon, salt and pepper and olive oil. Sprinkle generously with Parmesan cheese; serve immediately.