Blackeye Pea Pasta – Dagostino Pasta

Blackeye Pea Pasta

A twist on your New Year's Day traditions. 

The tradition of preparing black-eyed peas on New Year’s Day is longstanding in the South. In most cultures, foods prepared for New Year’s Day are said to bring good luck. Every culture has variations, but the recurring themes are: beans – resembling coins or closed circles signifying the end of one year and prosperity in the next… and we all need some good luck in 2021.

This recipe uses black eye peas for good luck, you can serve with a side of cabbage for some extra prosperity for the upcoming year.  

60 minutes | Serves 3-5

 

Camellias Blackeye Peas

Ingredients for Classic Italian Penne Pasta

1 bag Dagostino Pasta of choice

2 tbl Dagostino Extra Virgin Olive Oil

1 Jar of Dagostino Tomato Sauce

1 bag of Camellia Blackeye Peas

2 cups of diced Tasso

1.5 quart of chicken stock

1 medium yellow onion chopped

4 cloves of minced garlic 

2 cups of diced celery

1 cup of diced bell pepper 

1/2 tsp dried fennel

1 tsp smoked paprika

Black pepper to taste

Salt to taste

 

 


Directions for Blackeye Pea Pasta

    1. Rinse peas, cover and soak overnight to soften. Drain peas in morning.
    2. Cook Dagostino pasta according to package directions or until al dente. Don’t forget to salt your water like the sea.
    3. In a Large pot, add oil and place on medium to high heat.
    4. Add onions, bell pepper, celery and garlic to pot. Sauté until onions appear transparent, stirring often.
    5. Add seasonings and continue to stir, sautéing for an additional 2-3 minutes.
    6. Add Tasso, Dagostino Sauce and chicken stock. Bring to a simmer and add black eye peas.
    7. Reduce heat, cover and cook peas stirring occasionally.
    8. Let cook for 35-40 minutes or until peas are soft.
    9. Serve over fresh pasta with a side of cabbage for a complete New Year's meal.

 PRO TIP: The longer your peas are soaked, the quicker they will cook. 

Buon Appetito! Enjoy our Blackeye Pea Pasta!

 

 


About Dagostino Handmade Pasta

From Lemons to Premium Pasta...

Our founders, the Fresina Family, were some of the original lemon farmers in Sicily during the early 19th century. During that time, Sicilians created settlements in New Orleans as citrus traders and brought pasta with them on their voyage. The Fresina Family felt right at home in Louisiana which led to The Fresina Macaroni Manufacturing Company being born in 1926. This began the foundation of 3 generations of hard-work and implementing traditional Italian methods to create handmade pasta that is now Dagostino Pasta. 

We continue to stick to our Italian roots by producing our pasta the old-fashioned way right here in Baton Rouge. Our centuries-old delicate method consists of small quantities of pure semolina pasta cut through bronze, carefully looped over wooden rods, straightened and the air-dried in wooden cellars. We are dedicated to preserving our family traditions and Italian customs for many more generations to come.

Every pure artisan pasta deserves to be paired with a delicious sauce. Dagostino has some of the most authentic sauces available outside of Italy. Our fresh herb and spice blend is unique, preservative free, and all handmade in small batches. We pride ourselves for our ingredients being all-natural and preservative free, providing you with premium artisan pasta and tasty sauces to enjoy.

You will experience our time-honored family treasure in every meal.