As an alternative to this festive buffet dish for any season, serve the pasta in halved avocados for the opening to a sit down Mexican meal.
1. To make salsa, remove and disregard dry husk from fresh tomatillos, wash and boil in water to cover until barely tender. Drain boiled or canned tomatillos and combine with chili peppers, garlic, yellow onion and chopped coriander in a blender or food processor. Puree to chunky texture, about 5 seconds. Heat 2 tablespoons vegetable oil in a frying pan, add the tomatillo mixture, and cook, stirring constantly, for about 3 minutes. Set aside to cool.
2. Cook pasta in 4 quarts boiling water until very al dente. Drain and toss in a large bowl with remaining 1/4 cup vegetable oil. Cool to room temperature, occasionally stirring the pasta to coat thoroughly.
3. Stir about half of the reserved salsa into the pasta. Add red onion, tomatoes, sweet pepper, cactus leaves, minced parsley or coriander and salt to taste; mix thoroughly with your hands. Sprinkle with cheese; garnish with coriander sprigs and onion rings. Pass remaining salsa at the table. Serves 10-12 as salad or first course.
Note: Prickly pear cactus leaves are available in markets that cater to Spanish populations. To prepare, carefully cut away the sharp spines with a paring knife. Dice the smooth cactus pad and simmer in salted water until tender. Drain and rinse in cold water to eliminate slippery juice. Prepared cactus leaves, called nopalitos, are also available in jars.
