8 ounces uncooked tricolor pasta spirals
6 small tomatillos, each cut into 8 wedges
1/2 jalapeņo chile, seeded, finely chopped
1 (20 ounce) can pineapple chunks in juice,
drained (reserve 2 tablespoons juice)
1 tablespoon snipped fresh cilantro
2 tablespoons vegetable oil
1/2 teaspoon grated Mexican lime peel
1/4 teaspoon salt
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