Pasta and Black Eyed Peas

I've been trying to work through a lot of beans lately. Not only as an efficient way to up my protein consumption, but also because I still have some left from the Cave. So, y'know. One of my goals has been to use up the legumes we don't really eat a lot of, and one of those is black eyed peas (turtle beans). We actually do like to eat those, but mostly fresh or frozen instead of dried and cooked. This seemed like a fun way to use some up, and also to use up a bunch of stuff in the fridge that I didn't want to go to waste. I expected this dish to be fun and good, but it was quite a bit more delicious than I'd anticipated. This will definitely be making it into our normal rotation. Hope you enjoy!

1 can black eyed peas, drained and rinsed (unless you cooked them from dry, but still drain them)
1/2 pound fusili, cooked to package directions
zest and juice of 1/2 lemon
1/2 cup diced salt pork
salt to taste
3 tablespoons olive oil
1/2 teaspoon red pepper flakes
4 cups baby spinach
1/4 onion, chopped
1/2-1 carrot, shredded
1/2 14-ounce can artichoke hearts (not marinated, but drain the water)

Heat the oil and chile flakes over low heat for 15 minutes. Turn the heat to medium and add the salt pork, frying well. When the pork is done, add all the other ingredients and cook long enough to heat through. Serves 2.


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