Pasta with pigeon peas
Serves 4
This is a fabulous interpretation
of the Italian pasta e fagioli,
made with a very popular legume
in Puerto Rico.
Drain the cooked pigeon peas, which should not be too soft.
Heat the oil in a large pot over medium heat; add the garlic and one sprig of rosemary. Discard the rosemary as soon as the garlic is lightly toasted. Add the pigeon peas and stir for 2 or 3 minutes, then slowly add the vegetable broth and the additional rosemary sprig. Add just enough broth, so that the consistency is not that of a soup but rather more of an asopao, or a thick pasta soup.
Finish cooking the pigeon peas.
Correct seasoning. Bring a pot
of salted water to a boil. Add
the pasta and cook for no more
than 2 minutes. Drain well. Add
a little of the pasta water to the
pigeon peas. If necessary, add
more vegetable broth and salt.
