8 oz. dry linguini or fettuccine

8 oz. avocado, halved lengthwise

8 oz. pkg. peeled fresh baby carrots, halved

2 seedless oranges

1/2 cup olive oil

1 cup fresh cilantro leaves

1 tsp. dry mustard

1 tesp. minced garlic or dried garlic

1/2 tsp. crushed red pepper

cilantro and or finely chopped orange peel is optional

Cook pasta according to package directions, add  carrots the last 5 minutes. Drain, reserve 1/4 cup pasta water. Return pasta to pan.

For pesto, peel and quarter one orange. In processor combine orange, olive oil, cilantro, pasta water, 1 teaspoon salt, mustard, garlic and red pepper. Peel and chop remaining orange. Toss all together, top with cilantro and orange pee and avocado. Makes 4 servings.

recipe from BHG

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