South of the Border Pasta

I spot random table full of books.

Damn. 

I have no money.

___

Get out of class early.

Find ATM.

Go crazy.

Today's meal is sponsored by 125 Meatless Pasta Dishes by Mindy Toomay and Susan Geiskopf Handler. Which I lucked up to find today. Fuh a dolla. (A dolla make me holla, hunny booboo child.)

I also found some other wicked awesome books like Pre-Colombian Jamaica.

Yes. That was an impulse buy.

 Spirit of the Harvest: Native American Indian Cooking. So. soon It will be 

T H A N K S G I V I N G. (sorry. a little cliche) 

I also got a book from with a library slip on it. Poor thing. It was only checked out once. 25 Feb 1964. 

Must be a dully.

Random: I just looked at the copyright page in 125 Meatless Pasta Dishes. It was published in 1951! 

ANYWAYS:

The recipe was actually very helpful and informative so. . . I will post it in it's entirety. 

" SOUTH OF THE BORDER PASTA

A delightful combination of color, texture, and flavors, just like Mexico! Enjoy it hot or at room temperature. This recipe calls for fresh homemade salsa. However, you can substitute comericaily prepared fresh salsa, bearing in mind the sodium content will be higher.

Yield:  6 main course servings

Fresh homemade salsa- 2 cups

Stewed tomatoes- 1 14.5 oz can
Fresh green beans- 1 lb
Raw pumpkin seeds- 1/4 cup

Garlic Powder- 1/4 tsp

Fresh cilantro- 1 cup chopped

Light sour cream- 1 cup

Feta cheese- 8 oz crumbled

Avocado, firmly ripe- 1 med

Dried pasta- 1 lb

Recommended Pasta:  penne or other medium tubes

Prepare fresh salsa. Combine the salsa and tomatoes in a large skillet. Bring to a simmer over medium heat. Cook, stirring frequently, until the mixture is reduced to a thick sauce consistency, about 20 minutes. Put several quarts of water on to boil for the pasta. Trim the green beans and cut into 1 in pieces. Bring a couple of inches of water to a boil in a lidded-pot, insert a steaming tray, and steam the beans until just tender. Toast the pumpkin seeds with the garlic powder. Cook the pasta until al dente, drain well, and place in a warm bowl. When the tomato mixture is reduced add the cilantro and the sour cream. Heat just a moment longer (do not simmer at this stage , as the sour cream will curdle). Pour the sauce over the pasta and toss. Add the feta cheese and toss again. Slice the avocado, arranging the slices in a pretty pattern on top of the pasta. Sprinkle with the toasted pumpkin seeds and server. 

Each serving provides:

574 calories

22g protein

21g fat

79 g carbs

715 mg sodium

47 mg cholesterol 

______________________

Now. I personally did have sunflower seeds, or green beans. And unfortunately, no avocado. :( And it was still pretty darn good.