Black-Eyed Peas And Pasta

• 8 ounces medium size pasta shells
• 1 (28 ounce) can tomatoes with green pepper and onions, drained
• 1 (16 ounce) can black-eyed peas, drained
• 2 tablespoons olive oil
• 2 garlic cloves, crushed
• 1/2 cup pre-crumbled feta cheese
• 1/2 cup crumbled cooked bacon (8 slices)
• 3 tablespoons chopped fresh parsley
• 1 pinch cayenne pepper

1. Bring a large pot of water to a boil over high heat. Add salt, if using, and stir in the pasta shells. Reduce the heat to medium-high and cook the shells, uncovered, until al dente, 8 minutes.
2. Meanwhile, place the tomatoes, black-eyed peas, olive oil, garlic, and cayenne in a large mixing bowl and stir to combine.
3. Drain the pasta shells well in a colander. Transfer the shells to the mixing bowl and stir to combine well. Serve topped with the feta cheese, bacon, and parsley.

pasta shells, tomatoes, blackeyed peas, olive oil, garlic, feta cheese, bacon, parsley, cayenne pepper

Taken from www.food.com/recipe/black-eyed-peas-and-pasta-410020 (may not work)