Soak the black-eyed peas overnight if using dried. Drain and rinse.

In a large pot, bring water to a boil, add soaked peas, and cook for 30-40 minutes until tender.

In another pot, bring salted water to a boil and cook pasta according to package instructions, usually 8-10 minutes.

In a skillet, heat olive oil and sauté chopped onion for 3-5 minutes until translucent.

Add minced garlic and stir for about 30 seconds until fragrant.

Add cooked black-eyed peas and vegetable broth to the skillet, mix well, and simmer for 5 minutes.

Fold the drained pasta into the skillet and stir gently for 1-2 minutes.

Season with salt, pepper, and optional fresh herbs before serving.