Pasta e fagioli with black-eyed peas, collard greens and prosciutto from Italian American: Red Sauce Classics and New Essentials (page 123) by Angie Rito and Scott Tacinelli and Jamie Feldmar

  • scallions
  • lemons
  • Show all ingredients...

  • EYB Comments

    Can substitute lacinato kale or turnip greens for collard greens, and cooked cannellini beans or cooked borlotti beans for cooked black-eyed peas. You may use the Chicken stock recipe on p. 299.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute lacinato kale or turnip greens for collard greens, and cooked cannellini beans or cooked borlotti beans for cooked black-eyed peas. You may use the Chicken stock recipe on p. 299.

  • amandaeats on January 07, 2022

    Pretty good, but I’d at least double the collard greens - as written it was light on the greens and beans, and heavy on the pasta.

  • Lepa on November 19, 2021

    The broth was lovely but this didn't have the thick, creamy texture I usually associate with pasta e fagioli and the little bits floating in the broth were a bit off putting.

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