Pasta Shells With Black-Eyed Peas & Artichokes

1 cup diced smoked mozzarella cheese
15 1/2 oz can black-eyed peas, rinsed and drained
1 Tbs olive oil
2 Tbs dried minced onion
4 medium cloves garlic, minced
1 1/2 tsp caraway seeds, lightly crushed
1/8 tsp red pepper flakes
14 oz can artichoke hearts, rinsed, drained and coarsely chopped
2 cups vegetable broth
1/4 tsp salt
1/3 cup chopped fresh parsley
1 to 2 tsp cider vinegar
1/4 tsp freshly ground pepper
12 oz small pasta shells

1) Bring large pot of salted water to a boil. Add pasta and cook according to package directions. Drain and set aside.
2) Meanwhile, measure out 1/4 cup black-eyed peas and mash with fork in small bowl; set mashed and whole black-eyed peas aside.
3) In large nonstick skillet, heat oil over medium-high heat. Add onion, garlic, caraway seeds and pepper flakes and cook, stirring, 30 to 60 seconds.
4) Add artichoke hearts and reserved mashed and whole black-eyed peas; stir well. Add broth and salt and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until flavors have blended, about 10 minutes. Stir in parsley, vinegar and pepper.
5) Add artichoke mixture and mozzarella to pasta, and toss to coat. Serve immediately.

Review: I'm loving smoked mozzarella. This was also an easy dish, especially since Mike helped. I always get him to mash things, and make the pasta. :)