| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Mexican |
Salad |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Fusilli pasta; cooked, rinsed in cold water and drained |
|
|
Red chile pesto (see below) |
| 4 |
lg |
Leaves red leaf lettuce |
|
|
Kalamata olives |
| 1 |
|
Yellow bell pepper; seeded, julienned |
| 3 |
|
Cloves garlic |
| 1/8 |
c |
Pine nuts (or substitute almonds) |
| 1/8 |
c |
Parmesan cheese |
| 1/4 |
|
Bunch cilantro |
| 1/4 |
|
Bunch fresh basil |
| 1/8 |
c |
Red chile powder |
| 1/8 |
c |
Chile caribe (crushed red chiles) |
| 1 |
ts |
Ground cumin |
|
|
Salt to taste |
| 1 |
c |
Olive oil |
INSTRUCTIONS
RED CHILE PESTO
New Mexican Pasta Salad w/ Red Chile Pesto: Serves about 4.
Mix the Red Chile Pesto and the cold pasta in a medium bowl. Serve the
salad on top of the lettuce leaf, garnish w/ the pepper and olives.
Red Chile Pesto: Puree all the ingredients except the olive oil in a food
processor. Slowly add the olive oil while the processor is still running.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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