PASTA: Pennette Salad with Red and Yellow Tomato Salsa and Lime..

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* Exported from MasterCook Mac *

 

Pennette Salad with Red and Yellow Tomato Salsa and Lime..

 

Recipe By : Judith Barrett, in Pasta Verde, 1995

Serving Size : 4 Preparation Time :0:00

Categories : vegetarian grains, beans and pasta

 

Amount Measure Ingredient -- Preparation Method

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1/2 pound pennette, dry

1 tablespoon kosher salt

1 tablespoon virgin olive oil

1 cup red cherry tomatoes -- seeded

1 cup yellow cherry tomatoes -- seeded

2 scallions -- cut into pieces

1 tablespoon green jalapeno pepper -- chopped

1/4 cup cilantro -- chopped

1/4 cup extra virgin olive oil

2 tablespoons fresh lime juice

 

This is a tangy dish with pungent flavors. For a milder taste, cut down

on the quantity of hot pepper and use parsley in place of the cilantro.

If yellow tomatoes are not available, double the quantity of cherry

tomatoes.

 

Serves 4.

 

Bring a large pot of water to a rolling boil over high heat. Add the

pennette and the tablespoon of salt. Cook, stirring occasionally, until

the pasta is tender but firm, al dente, 7 to 10 minutes. Drain; rinse

under cold water. Transfer to a large serving bowl. Add the teaspoon of

olive oil; toss well. Toss occasionally until the pasta is room

temperature.

 

While the pasta is cooling, combine the cherry tomatoes, scallions,

jalapeno, and cilantro in a food processor fitted with the metal blade.

Turn the processor on and off several times until the contents are

coarsely chopped. Be careful not to overprocess the tomatoes. Transfer

the tomato mixture to a wire mesh strainer, season lightly with salt,

and allow to drain, stirring occasionally for 30 minutes. Transfer the

tomato mixture to a small mixing bowl. Add the extra virgin olive oil

and lime juice; mix well with a fork. Pour over the pennette. Add more

salt to taste. Toss the pasta salad well before serving.

 

Source: Judith Barrett, in Pasta Verde, 1995

Typed and MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 159 Calories; 17g Fat (93%

calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 1416mg

Sodium

Food Exchanges: 3 1/2 Fat

 

NOTES : The full recipe name is Pennette Salad with Red and Yellow

Tomato Salsa and Lime Cilantro Dressing.

 

Eruna's comment: I would drastically reduce the salt (personal opinion

and preference). On the other hand, I would substantially increase the

amount of chile peppers ....

 

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