This dish is best at room temperature, although it is good hot or cold also. I have given just the basic recipe; you can add all kinds of things, like corn, fresh tomatoes, cilantro, scallions, blanched chayote squash, etc.
YIELD
6 servingsPREP
10 minCOOK
10 minREADY
20 minIngredients
1
237
CUP
ML
NAPOLITOS CACTUS
julienned, or 12 oz jar pickled cactus, drained and rinsed or (in a pinch) 2 julienned and blanched bell peppers *
julienned, or 12 oz jar pickled cactus, drained and rinsed or (in a pinch) 2 julienned and blanched bell peppers *
Directions
Cook the pasta according to package directions. blanch cactus, if using fresh. drain beans and green chiles. Toss all ingredients together.
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