|1 pounds||Dried mostaccioli; twists or other substantial pasta|
|1 cup||Chile mayonnaise; see recipe|
|3||Cloves (large) garlic; minced|
|1½ tablespoon||Fresh lime juice|
|2 teaspoons||Dijon or hot German mustard|
|2 cups||Well-rinsed; stemmed, lightly packed spinach leaves; cut in narrow ribbons|
|1||Fresh or pickled Jalapeno; finely slivered|
|1||Red bell pepper; cut in long thin strips|
|6||Pickled red cherry peppers; halved|
|1 cup||Fresh snow peas; cut in diagonal slivers|
|1 cup||Marinated artichoke hearts (3 6-oz jars=1 cup) -or-|
|1 can||(1-lb) artichoke hearts; drained; marinated and marinated overnight in Italian salad dressing|
Following package directions, cook pasta in boiling water just until tender to bite. Drain and set aside. Combine Chile Mayonnaise, garlic, lime juice and mustard in a food processor; process until smooth. Combine pasta, spinach, jalapeno, bell pepper, cherry peppers, snow peas and atrichokes.
Add dressing and toss lightly. Taste; adjust seasonings. Before serving, refrigerate until cool, at least 2 hours (or as long as overnight). Makes 6 servings. You may substitute any seasonal vegetables for the artichoke hearts, peas, spinach and peppers.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .
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