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, .

Related recipes