Recipe - New Mexican Pasta Salad Wred Chile Pest

1 pound Fusilli pasta; cooked,
rinsed in cold water and
drained
Red chile pesto (see below)
4 lg Leaves red leaf lettuce
Kalamata olives
1 Yellow bell pepper; seeded,
julienned

RED CHILE PESTO
3 Cloves garlic
1/8 cup Pine nuts (or substitute
almonds)
1/8 cup Parmesan cheese
One fourth Bunch cilantro
One fourth Bunch fresh basil
1/8 cup Red chile powder
1/8 cup Chile caribe (crushed red
chiles)
1 teaspoon Ground cumin
Salt to taste
1 cup Olive oil

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.

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.