New Mexican Pasta Salad

• 1 lb (.5 kg). fusilli pasta, cooked
• 4 large leaves red leaf lettuce
• 8 or more kalamata olives, pitted
• 1 yellow bell pepper, seeded and chopped
• 3 cloves garlic
• 1/8 cup (30 ml) pine nuts
• 1/8 cup (30 ml) parmasean cheese
• 1/4 cup (60 ml) cilantro
• 1/4 cup (60 ml) fresh basil
• 1/8 cup (30 ml) chile caribe (crushed red chillies)
• 1 tsp (5 ml). ground cumin
• 1 cup (225 ml) olive oil
• salt and pepper to taste

1. Puree all ingredients for pesto except oil in food processor.
2. Slowly add oil until thick.
3. Toss with pasta, olives and yellow bell pepper.
4. Serve each dish with red leaf lettuce at bottom of dish topped by pasta salad.

fusilli pasta, olives, yellow bell pepper, garlic, nuts, parmasean cheese, cilantro, fresh basil, chile caribe, ground cumin, olive oil, salt

Taken from online-cookbook.com/goto/cook/rpage/0011B3 (may not work)