It is considered good luck to eat black eyed beans and kale to ring in the new year! Here I made a delicious pasta salad with a champagne vinaigrette!


1/4 cup red onion

4-5 leaves kale

1 tbsp water or veg stock

1 cup black eyed peas

2 tbsp champagne vinegar

6 tbsp olive oil

1 tsp dijon mustard

8 oz about Pasta Gardner Mia Cugina

1/4 shredded Mt. Zion Ferns Edge Goat Cheese

  1. In a medium size sauté pan lightly cook the red onion in a little olive oil for a few minutes over medium heat, then add the cut kale and about 1-2 tbsp water to help cook the kale down. Very little water is needed.
  2. Remove from the heat and cook the kale mixture down. For the beans I had to soak them a day in advance, but a can of black eyed beans will work as well. Drain about 1 cup of beans out.
  3. Bring 3 quarts of water to a boil and salt it. When boiling add the pasta and check at 3-4 minutes. Drain don’t rinse and let rest, cool the pasta in the fridge.
  4. To make the vinaigrette in a small metal bowl with a whisk add the mustard, vinegar, a pinch of salt and slowly whisk in the oil. It should be a 3 part oil to 1 pat vinegar. Reserve.
  5. Assembling the dish after all the ingredients are cool. In a large bowl combine the beans, kale mixture, pasta and half the vinaigrette. Mix and taste, adjust the seasoning with salt and fresh black pepper and/or more vinaigrette.
  6. Serve in a bowl with grated Mt Zion. goat cheese on top. Buon Appetito! Any questions or comments please feel free to e-mail me at

You can buy the pasta here: