Mexican Cooking - Azteca Pasta

[Guest guest]

I think i'd skip the pine nuts and use peanuts or pistachios instead.

 

 

* Exported from MasterCook Buster *

 

Pasta Azteca

 

Recipe By : Linda Matthie-Jacobs, Light the Fire 1998

Serving Size : 6 Preparation Time :0:00

Categories : 2Send Mexican

Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***CILANTRO PESTO***

3 cloves garlic -- peeled

2 cups cilantro leaves -- packed

2 tablespoons toasted pine nuts

2 tablespoons fresh lime juice -- approximately

2 tablespoons grated parmesan cheese

black pepper -- to taste

1/4 cup olive oil

***PASTA***

12 ounces ritini pasta

OR pasta of choice

1/4 cup sun-dried tomatoes

1 tablespoon olive oil

2 cloves garlic -- minced

1 small red onion -- but

into thin slices -- then cut

into quarters -- rings separated

1/2 cup fresh mushrooms -- sliced

1 cup corn kernels -- preferably fresh

1 medium red bell pepper -- julienned

1 small jicama -- jullienned

1 tablespoon toasted pine nuts

 

1. PESTO - In a food processor, process 3 garlic cloves until minced. Add

cilantro leaves, 2 tbsp. toasted pine nuts, lime juice, Parmesan cheese

and black pepper. While processor is running, slowly add olive oil. Pesto

may be covered and keep in refrigerator for 2 to 3 days.

 

2. Cook pasta in boiling water according to package directions or until

firm to the bite. Drain and place in a serving bowl. To reconstitute

tomatoes, pour boiling water over them and let soak for 15 minutes. Drain,

then chop.

 

3. In a large nonstick skillet, heat oil over medium high heat. saute

garlic, red onion and mushrooms until just tender, about 5 to 8

minutes. Add corn, red pepper, jicama and reconstituted tomatoes; saute

for 2 minutes. Add to pasta along with pesto and toss well. Sprinkle with

1 tbs toasted pine nuts.

 

Makes 6 servings, each 347 cals, 18g fat.

 

*Toast pine nuts in a small nonstick skillet over medium heat until lightly

browned and fragrant. Be careful not to let them burn. Remove from heat

and set aside.

 

05/05/1999 mc from kitpath *Read more about this cookbook:

www.cookingwithfire.com

 

 

 

- - - - - - - - - - - - - - - - - -

 

*

- - - - -

* Pat Hanneman's Kitchen - recipe home page

http://home.earthlink.net/~kitpath/index.html

Links to MasterCook Recipes; Food Sections; more