New mexican pasta salad w/red chile pest
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fusilli pasta; cooked, rinsed in cold water and drained |
| Red chile pesto (see below) | ||
| 4 | larges | Leaves red leaf lettuce |
| Kalamata olives | ||
| 1 | Yellow bell pepper; seeded, julienned | |
| 3 | Cloves garlic | |
| ⅛ | cup | Pine nuts (or substitute almonds) |
| ⅛ | cup | Parmesan cheese |
| ¼ | Bunch cilantro | |
| ¼ | Bunch fresh basil | |
| ⅛ | cup | Red chile powder |
| ⅛ | cup | Chile caribe (crushed red chiles) |
| 1 | teaspoon | Ground cumin |
| Salt to taste | ||
| 1 | cup | Olive oil |
Directions
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, .