| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Pasta |
2 |
Servings |
INGREDIENTS
| 3 |
sm |
Vine-ripened tomatoes |
| 2 |
tb |
Extra virgin olive oil |
| 3 |
|
Cloves garlic; minced |
| 1 |
|
Jalapeno pepper; seeded and finely chopped |
| 3 |
tb |
Chopped fresh cilantro |
| 1 |
tb |
Fresh lime juice |
| 1/2 |
ts |
Chili powder |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Ground white pepper |
| 4 |
oz |
Angel hair pasta; uncooked |
| 4 |
oz |
Goat cheese; crumbled |
| 2 |
tb |
Pine nuts; toasted |
INSTRUCTIONS
Peel tomatoes, and coarsely chop over a medim bowl, reserving juice.
Combine chopped tomatoes, reserved juice, olive oil, and next 7
ingredients; cover and let stand at room temperature 1 hour.
Cook pasta according to package directions; drain. Serve tomato mixture
over pasta; top with cheese and pine nuts. Yield 2 servings.
Recipe by: Southern Living 1993 Annual Recipes
Posted to MC-Recipe Digest V1 #839 by L979@aol.com on Oct 12, 1997
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