Yield: 2 Servings
|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||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