Instructions: 1. Cook the pasta, frozen black eyed peas and whole (do not peel) garlic cloves together in plenty of boiling water seasoned with the vegetable flakes and bay leaves: boil 3 minutes; turn off the heat and let rest 4 to 5 minutes or until pasta is soft. Drain. Remove bay leaf and discard. Recover the garlic; peel and mince.

2. Meanwhile, in a large bowl combine the minced garlic with the remaining ingredients. Add the drained pasta and beans while still warm. Toss gently to combine. Serve pasta at room temperature topped with feta cheese.

NOTES : This is an adaption of recipe published in BHGs Fresh Ideas series.

This recipe add capers, vinegar, sundried tomatoes and additional fresh herbs from the garden: lemon thyme, basil, marjoram, chives along with the heady mint. Idea for lunch.

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