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Tropical
Pasta
From: Karen
C. Greenlee
Serving Size: 4
- 4 ounces uncooked vermicelli
- 1 medium red bell pepper cut into -- 2 x 1/4" strips
- 1 small papaya or mango -- chopped
- 1 medium tomato -- chopped
- 2 tablespoons fresh cilantro -- chopped
- 1 tablespoon peanut oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground cardamom
- 1/4 cup cocktail peanuts -- chopped
Cook and drain vermicelli per package directions.
Rinse with cold water and drain.
Toss vermicelli and remaining ingredients except peanuts.
Sprinkle with peanuts. |