1 lb 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 c Pine nuts (or substitute
-almonds)
1/8 c Parmesan cheese
1/4 Bunch cilantro
1/4 Bunch fresh basil
1/8 c Red chile powder
1/8 c Chile caribe (crushed red
-chiles)
1 ts Ground cumin
Salt to taste
1 c 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.

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