Fideo

Date: Tue, 18 Oct 94 22:15:43 EDT
From: Libby <eac9m@poe.acc.virginia.edu>

dawn mentioned a quick dish she's been eating, comprised of pasta
with chunky salsa. it reminded me of a dish that I make all the
time in the summer...I can't remember if I've ever posted it
before, but it's very good and very easy. it goes over real well
at potlucks, etc. it is also a mexican ethnic dish that is
authentically lowfat and vegan (unusual for that cuisine). this
recipe is pretty approximate, ymmv on individual ingredients.

fideo (mexican pasta)

6 nests fideo (angel hair pasta)
12 oz jar picante sauce (mild or medium)
1 cup julienned nopalitos (cactus) OR 12 oz jar pickled cactus
drained and rinsed OR (in a pinch) 2 julienned and
blanched bell peppers
1 can pinto, poquito, anasazi, pink or other beans of your choice
1 small can (4 oz?) diced green chiles

cook the pasta according to package directions. blanch cactus, if
using fresh. drain beans and green chiles. toss all ingredients
together.

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.