Yield: 2 Servings
Measure | Ingredient |
---|---|
3 smalls | Vine-ripened tomatoes |
2 tablespoons | Extra virgin olive oil |
3 \N | Cloves garlic; minced |
1 \N | Jalapeno pepper; seeded and finely chopped |
3 tablespoons | Chopped fresh cilantro |
1 tablespoon | Fresh lime juice |
½ teaspoon | Chili powder |
¼ teaspoon | Salt |
¼ teaspoon | Ground white pepper |
4 ounces | Angel hair pasta; uncooked |
4 ounces | Goat cheese; crumbled |
2 tablespoons | Pine nuts; toasted |
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@... on Oct 12, 1997