Prep Time:	10 mins
Cook Time:	20 mins

Ingredients:

• 12 oz medium-sized dried pasta shells
• 1 15 oz can black-eyed peas, rinsed and drained, or 1 1/2 cups cooked black-eyed peas
• 1 tbsp olive oil
• 1 medium-sized red onion, chopped
• 4 cloves garlic, minced
• 1 1/2 teaspoons caraway seeds, lightly crushed
• 1 1/2 tsp crushed red pepper
• 1 14 oz can artichoke hearts, drained, rinsed and coarsely chopped
• 2 cups low-sodium vegetable broth or vegetable stock
• 1/4 tsp salt (optional)
• 1/3 cup chopped fresh parsley
• 1 to 2 tsp cider vinegar
• 1/4 tsp freshly ground black pepper
• 1 cup grated smoked mozzarella cheese

1. Heat a pot of lightly salted water over medium heat, and when it is boiling, cook the pasta according to the package directions. Drain, rinse, drain again, and set aside in a serving bowl.
2. Meanwhile, measure out 1/4 cup of the black-eyed peas, and mash them with a fork in a bowl. Set aside.
3. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, and cook, stirring often, until softened, for 3 to 5 mins. Add the garlic, caraway and crushed red pepper, and cook, stirring, for 30 to 60 seconds. Add the artichoke hearts and mashed and whole black-eyed peas, and stir well. Add the broth and salt, and bring to a simmer. Reduce the heat to medium-low, and cook, stirring occasionally, until the flavors have blended, for about 10 mins. Stir in the parsley, vinegar, and pepper. Add the pasta and mozzarella, and toss to coat. Serve immediately.