Starters, Snacks, Light Meals



Red Pepper Pasta | Print |
(2 votes, average 2.50 out of 5)

Serves 2 to 4 

  • 1/2 pound dried linguini
  • 1 bottle (16 ounces) Frontera Red Pepper & Garlic Salsa
  • 2 cups coarsely chopped watercress leaves Or 1 cup chopped fresh cilantro
  • 1 cup defrosted peas
  • 1 ½ cups shredded roasted or smoked chicken (optional)
  • ¾ cup finely grated Mexican queso añejo, Parmesan or Romano
  1. Cook linguine in salted water until al dente. Drain well and mix in salsa, 1 tablespoon olive oil, watercress or cilantro, peas and optional chicken.
  2. Season with salt. Sprinkle with cheese and serve. 
 

Add comment


Security code
Refresh