Ingredients

• 1 cup sun-dried tomatoes, (not packed in oil)
• 8 ounces small elbows or other small pasta shape
• 8 ounces Swiss chard, (not the red variety), washed and cut crosswise into thin strips
• 8 ounces smoked turkey, chopped
• 2 14-ounce c black-eyed peas, drained and rinsed
• 1/2 cup chopped sweet onions, such as Vidalia
• 1/4 cup brewed coffee, or tea, such as Lapsang-Souchong
• 2 tablespoon extra-virgin olive oil
• 2 tablespoon lime juice
• 2 tablespoon cider vinegar
• 1 1/2 teaspoons molasses
• 1 teaspoon Worcestershire sauce
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• Salt & freshly ground pepper, to taste

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Cooking Directions

Step 1

Place sun-dried tomatoes in a small bowl, cover with boiling water and let stand until soft, about 10 minutes. Drain and let cool. Cut into slivers and set aside.

Step 2

Cook pasta in a large saucepan of boiling salted water until al dente, about 5 minutes; add chard during the last minute of cooking. Drain in a colander and rinse under cold water until cool. Press to remove excess water and transfer to a large bowl. Add turkey, black-eyed peas, onions and the reserved tomatoes.

Step 3

Whisk together the remaining ingredients in a small bowl. Add to the pasta and chard; toss until well-combined.