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| 1 x ca. 450 g | Dried mostaccioli; twists or other substantial pasta |
| 1 Tasse | Chile mayonnaise; see recipe |
| 3 | Cloves (large) garlic; minced |
| 1 1/2 Esslöffel | lime juice fresh |
| 2 Teelöffel | Dijon or hot German mustard |
| 2 Tasse | Well-rinsed; stemmed, lightly packed spinach leaves; cut in narrow ribbons |
| 1 | Fresh or pickled Jalapeno; finely slivered |
| 1 | Red bell pepper; cut in long thin strips |
| 6 | Pickled red cherry peppers; halved |
| 1 Tasse | Fresh snow peas; cut in diagonal slivers |
| 1 Tasse | Marinated artichoke hearts (3 6-oz jars=1 cup) -or |
| 1 Dose | (1-lb) artichoke hearts; drained; marinated and marinated overnight in Italian salad dressing |
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Following package directions, cook pasta in boiling water just until tender to bite. Drain and set aside. Combine Chile Mayonnaise, garlic, lime juice and mustard in a food processor; process until smooth. Combine pasta, spinach, jalapeno, bell pepper, cherry peppers, snow peas and atrichokes. Add dressing and toss lightly. Taste; adjust seasonings. Before serving, refrigerate until cool, at least 2 hours (or as long as overnight). Makes 6 servings. You may substitute any seasonal vegetables for the artichoke hearts, peas, spinach and peppers.
From the <Hotter Than Hell!>, by Jane Butel, Isbn 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's Mm Recipe Archive,
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